Delicata Creamy Squash Soup

Delicata Creamy Squash Soup

September is here and that means temperatures will start to fall.  Warm soups should be on the menu to combat those cooler temperatures and there is just something so delicious and comforting about squash soup. With Colchester Neighborhood Farm harvesting wonderful delicata winter squash, this recipe for Delicata Creamy Squash Soup is sure to hit the spot on a cool autumn day. Add some grilled cheese sandwiches and you have all the makings of true comfort food!



Preheat oven to 325 degrees F (165 degrees C). Place the squash, cut sides down, in a baking dish. Add 1/8 inch water in baking dish, cover with foil and bake 35-40 minutes or until tender. Cool.

  1. In a large saucepan, melt butter. Add onion and cook over low heat, stirring occasionally until onion is softened but not brown.
  2. Scrape the squash out of the flesh and add to onions. Add the stock and heavy cream. Cook over moderate heat, stirring occasionally, about 25 minutes.
  3. Puree the soup in a blender or food processor. Season with salt and pepper to taste and serve.

Recipe: Chilled Fresh Pea Soup

Chilled Fresh Pea Soup  (The Washington Post, April 13, 2005 )
4 servings

A surprising amount of flavor can be coaxed from spent pea pods by simmering them in water.  The soup can be served warm, room temperature or chilled.

1 lb. peas in the pod, pods scrubbed
3 scallions (white and light-green parts), chopped
4 sprigs fresh parsley (optional)
1 t. salt
5 C. water
2 t. unsalted butter
1 medium onion, finely chopped
½ t. sugar
2 C. chopped tender green lettuce leaves, preferably Boston lettuce
1/4 cup creme fraiche or sour cream, for optional garnish
Finely torn mint leaves, for optional garnish

Shell the peas and reserve both peas and pods. You should have at least 1 cup of peas.

In a large saucepan over medium-high heat, bring the empty pea pods, scallions, parsley, ½ teaspoon of the salt and water to a boil.  Reduce the heat to medium-low and simmer briskly for 20 minutes.  Strain the broth, pressing on the solids to extract as much liquid as possible.  Reserve the broth; you should have at least 3 cups.

Melt the butter in the empty saucepan over medium-low heat.  Add the onion, 1/2 t. salt and the sugar.  Cover and cook, stirring occasionally, until the onion is softened but not browned, about 10 minutes.  Add the peas and broth; increase the heat to medium-high and bring to a boil.  Simmer briskly for 3 minutes.  Add the lettuce and cook for another 2 minutes.  Remove the pan from the heat and set aside to cool for at least 10 minutes.

Puree the soup in batches in a blender until very smooth.  Serve warm or, if desired, cover and refrigerate until chilled through.

To serve, ladle the soup into individual bowls.  If desired, top with a dollop of cream and/or scattering of mint.
Serve immediately.

“Green” Recipes: Kale & Watercress

We have planted lots more greens than the typical kale and Swiss chard and spinach.
There are Asian greens and other high powered dark leafies coming along; general rule of thumb – the darker the green, the more highly nutritious ~ there is one called vita-green!
In a few weeks you will be seeing Bok Choy and other Choy family greens with beautiful colors and textures; Yukina Savoy, Komatsuna and some with equally beautiful variety names such as Summer Fest, Black Summer, Autumn Joy and Win Win.
For the most part, the greens are great eaten fresh in a salad or also braised or in a stir fry or smoothie.  They are all also easily interchangeable in recipes calling for Swiss chard, kale and spinach. 

From member Jamie…
I found kale and watercress recipes on a website called  They’re all meatless and sound pretty good.  I picked a few to share, but the website (maybe you’re familiar with it already) has lots of recipes using all kinds of good stuff! 

Quinoa with Mushrooms, Kale, and Sweet Potatoes 

Whole-Grain Spaghetti With Garlicky Kale and Tomatoes

Kale with Roasted Peppers and Olives

Kale and White Bean Soup

Chilled Sweet Pea and Watercress Soup

Gingery Sautéed Watercress and Shiitakes