RECIPE EXCHANGE

Affordable Chic

We invite you to share recipes you've created using fruits and produce from our Farmer's Market, and desserts and products from our Bistro Cafe. If you've purchased an item from our store and use is to plate or serve your recipe, send us a photo. Email recipes and photos to affordablechicshops.com and we'll showcase it on RECIPE EXCHANGE!

Butternut Squash Soup

3-4 lbs. butternut squash, peeled and cored and cut into chunks

2 yellow onions, cut into chunks

2 macintosh apples, peeled, cored and chunked

Put on sheet pan, tossed with olive oil and salt and pepper, then roast at 425 degrees for 35 to 45 minutes.

Meanwhile, heat 2 to 3 cups chicken stock until simmering. When vegies are done, add to chicken stock and then puree either with hand held blender, or in blender. Add 1 tsp. curry powder and salt and pepper to taste. Garnish with scallions or parsley.

Enjoy!

--
Char Denlinger

ACORN SQUASH BISQUE

3 tbsp. butter
1 c. onion, finely chopped
1 c. carrot, grated
Salt & white pepper to taste
2 med. potatoes, peeled & cubed
2 acorn squash, peeled & cubed
4 c. strong chicken broth
1/2 c. cream
1/2 c. milk
Cayenne pepper

Melt the butter in a saucepan. Add the onion, carrot, salt
and white pepper. Cook over low fire until soft, stirring
often. Add the potatoes and squash. Pour in the chicken
broth and simmer, covered, over low heat for about 25
minutes or until all the vegetables are tender. Puree in
blender. Return to stove. Stir in the cream and milk. Taste
for seasoning and reheat. Sprinkle each serving with a dash
of cayenne pepper. Serves 4 to 6.

RECIPE EXCHANGE

Main Navigation