Corena’s Kitchen
Every Wednesday at Bob's Market and Greenhouses, we share inspiring recipes that celebrate the fresh vegetables harvested from your garden. These recipes not only highlight seasonal produce but also provide creative ways to incorporate your homegrown veggies into delicious meals. Whether you’re looking for hearty salads, savory soups, or flavorful stir-fries, our weekly posts offer a variety of ideas to help you make the most of your garden bounty. Join us for culinary inspiration that transforms your garden's offerings into delightful dishes for you and your family.
Butternut Squash Soup
Indulge in the heartwarming flavors of fall with luscious Butternut Squash Soup. Crafted with love using nature's bounty, this seasonal delight captures the essence of autumn in a single spoonful.
Indulge in the heartwarming flavors of fall with luscious Butternut Squash Soup. Crafted with love using nature's bounty, this seasonal delight captures the essence of autumn in a single spoonful.
Image via pxHere - CC0 Public Domain
Ingredients
2 tablespoons butter
1 small onion, chopped
1 stalk celery, chopped
1 medium carrot, chopped
2 medium potatoes, cubed
1 medium butternut squash - peeled, seeded, and cubed
1 (32 fluid ounce) container chicken stock
salt and freshly ground black pepper to taste
Directions
Gather all ingredients.
Melt butter in a large pot over medium heat, and cook onion, celery, carrot, potatoes, and squash until lightly browned, about 5 minutes. Pour in enough chicken stock to cover vegetables.
Bring to a boil over medium-high heat. Reduce heat to low, cover pot, and simmer until all vegetables are tender, about 40 minutes.
Transfer soup to a blender and process until smooth. Return to the pot and mix in any remaining stock to reach desired consistency. Season with salt and pepper.
Serve hot and enjoy!
Autumn Spiced Butternut Squash Bread
This is a good way to use butternut squash. It has the aroma and flavors of a pumpkin bread. A great bread for Thanksgiving time.
This is a good way to use butternut squash. It has the aroma and flavors of a pumpkin bread. A great bread for Thanksgiving time.
Ingredients
2 2/3 cups white sugar
2/3 cup shortening
2 cups pureed cooked butternut squash
4 eggs
2/3 cup water
3 1/3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
2/3 cup chopped walnuts (optional)
2/3 cup raisins (optional)
Directions
Preheat oven to 350 degrees F. Grease two 9x5-inch loaf pans.
Beat sugar and shortening together in a bowl until fluffy. Stir butternut squash, eggs, and water into sugar mixture.
Mix flour, baking soda, baking powder, salt, cinnamon, and cloves in another bowl; stir into sugar mixture. Add nuts and raisins; stir until batter is just blended. Pour batter into prepared loaf pans.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 15 minutes before removing to cool completely on a wire rack.