Early Morning Farm

Coconut Butternut Squash Soup

from our partners at Early Morning Farm

Coconut Butternut Squash Soup

2 medium size butternut squash
1/2 cup apple cider or dry white wine
4 garlic cloves, peeled (or more if you like!)
1 inch ginger, cut into 4 slices (or more if you like!)
4 whole dried chilies
14 oz can coconut milk, 1/4 cup reserved for garnish
2 – 4 cups chicken or vegetable stock
1 onion
juice and zest from 1/2 a lime

Optional:
1 tablespoon curry paste
1 hot pepper
dried coconut for garnish

Preheat oven to 425°F

Slice each butternut squash in half lengthwise, and scoop out the seeds. Score the flesh of the neck, and prick the skin with a fork all over. Stuff a garlic clove, slice of ginger, and dried chile in the cup of each squash half. Flip the squash skin side down onto an oiled or parchment lined baking sheet. Bake for 30 – 40 minutes until soft and collapsing.

Dice the onion. If using the pepper, slice in half and remove the seeds and membranes. Mince the pepper. Heat a tablespoon of olive oil in a stock pot over medium heat. Add the onion and pepper, sauté, stirring occasionally until the onion starts to turn translucent. Add the wine or cider and simmer until reduced by half, turn off the heat.

Scoop the squash from the skin or peel the skin from the squash. Add the squash, curry paste, coconut milk, and 2 cups of the stock to the pot. Purée the soup with an immersion blender or in a blender until smooth and creamy. Add more stock if necessary to desired consistency.

Return the soup to the stove and bring to a simmer, simmer for about 10 minutes. Stir in the juice and zest from half a lime, then taste and adjust salt or lime if necessary.

Serve soup with a drizzle of coconut milk, dried coconut flakes, and a pinch of lime zest if desired.

Summer Lamb Burger!

Early Morning Farm is at it again!  Their amazing recipe planning program aims to serve their CSA members with a full meal plan each week, and focuses on CSA+ Share Options as part of a full diet of options! 

Here's a Summer Lamb Burger for the grill..

Lamb Burgers with Pickled Beets & Dill Aioli
1 lb lamb
1 tablespoon minced fresh dill or 1 teaspoon dried
2 cloves garlic, minced
2 tablespoons sliced green onion tops or scallions
1/2 teaspoon salt
fresh ground pepper
4 rolls or hamburger buns
lettuce, escarole, or other green

Dill Aioli
1/2 cup mayonnaise
1 tablespoon lemon juice
1/4 cup minced fresh dill or 2 tablespoons dried
salt to taste

Pickled Beets
Enough thinly sliced beets to fill a 1 quart jar
1 cup warm as it will come out of the tap water
½ cup rice vinegar (white wine vinegar could be substituted)
6 Tablespoons sugar
2 ¼ teaspoons salt

Make the beets at least 1 day in advance.

Dissolve sugar and salt in the warm water, add vinegar, and pour over beets. Can be eaten the next day or “cured” for up to a week in the fridge before serving.

Preheat grill to medium high heat if grilling. 

Use your hands to mix together the lamb, dill, onion tops or scallions, salt, pepper, and garlic. Divide into four patties, about 1 inch thick. Grill over medium high heat 3 – 4 minutes per side for medium rare. If using a cast iron skillet, cook burgers in canola oil over medium high heat for the same amount of time.

Whisk together aioli ingredients, taste and season with salt.

Assemble burgers, with aioli, beets, and greens on a toasted bun and serve.

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