Curried Squash and Mushroom Soup

So you are probably thinking that I might have a problem. It is true. It runs in my family. I am a bit obsessed with SOUP! My sister, my mom and myself enjoy making soup. All kinds of soup. My sister got me on this recipe, one bite and I was hooked. I love the smell and I love the feeling I get when I make soup. Nothing like taking fresh organic vegetables chopped and pureed into a pot of goodness. The smell fills the house and onto the street. I feel like a better person when I make soup and I love to share it with all my friends and family. I have to admit that I get a bit of pride when someone tries and loves my soup. It makes feel like an organic Julia Childs even if it really wasn't that hard to do. I just had a bowl before I started writing this. I hope you enjoy it and share it with your families. This is for all the soup lovers out there!

Curried Squash and Mushroom Soup

1 medium butternut squash peeled and chopped
8 oz sliced mushrooms
½ cup chopped onions
2 tbsp butter or margarine
2 tbsp all purpose flour
1 tbsp curry powder
5 cups of vegetable or chicken broth
½ cup of white wine
1 tbsp liquid honey
Pinch of ground nutmeg
1 cup of cashew cream or half and half (10%) cream or 2 % milk

1. Steam squash until tender, puree in a food processor until smooth
2. In a saucepan over medium high heat, cook mushrooms and onions in butter until softened. Add flour and curry powder; cook, stirring, for 5 minutes. Gradually stir in broth and wine; cook until smooth and slightly thickened. Whisk in squash, honey and nutmeg; reduce heat and simmer for 15 minutes.
3. Stir in cream and reheat to serving temperature. Sprinkle with more nutmeg to serve.

Cashew Cream
2 cups of raw cashews (not pieces, which are often dry) rinsed very well under cold water

Put cashews in a bowl and add cold water to cover them. Cover the bowl and refrigerate overnight.
Drain the cashews and rinse under cold water. Place in blender with enough fresh cold water to cover them by 1 inch. Blend on high for several minutes until very smooth.
To make thick cashew cream reduce the amount of water in the blender.

Until next time.....
Yours in organic soup living,

Sarah

Cashew Cream

Hi Everyone,

I stumbled upon this just recently and am so excited about it, I had to share it with you. I have been allergic to milk since I was a child and have been drinking soy milk, almond milk now for years. Sometimes when I make soup or I bake it doesn't always taste right. Cashew cream is my new favorite thing. I have now tried it in a couple of soups and it gives the perfect creamy texture without the dairy component. Plus it is so simple to make!

This recipe came from the book "The Conscious Cook" by Tal Ronnen


2 cups of raw cashews (not pieces, which are often dry) rinsed very well under cold water

Put cashews in a bowl and add cold water to cover them. Cover the bowl and refrigerate overnight.
Drain the cashews and rinse under cold water. Place in blender with enough fresh cold water to cover them by 1 inch. Blend on high for several minutes until very smooth.
To make thick cashew cream reduce the amount of water in the blender.

I have been replacing any dairy in my soups with this. It doesn't have a nutty flavor which you would think. It is amazing!

For those how try it, I hope you enjoy it as much as I do!

Until next time,

Yours in organic living,

Sarah

Potato and Vegetable Soup

This recipe was sent to us from Wendy C a current earth box customer and we are so happy to share it! Everyone knows how much I love soup and I can't wait to make this one. Thanks again Wendy!!

I've been making this one for over 8 yrs...kids love it AND they love helping to cut and chop veggies..cheap, REALLY quick with helpers, no fancy ingredients ;-)

Potato and Vegetable Soup
Could be vegan and allergy free

*I chop all veggies kid sized ;-)

4 cloves garlic minced
1 large onion chopped
1 tbsp olive oil or ?
3 med potatoes, cubed, peeled optional
2-4 med carrots, diced or sliced
2-4 med celery stalks, diced or sliced
7 -9 cups veggie or chicken broth, homemade or storebought (Imagine and Pacific brand seem allergy free)
2 c frozen peas
handful egg noodles (I use rice noodles)
1 tbsp fresh dill or 1 tsp dried (I use 1 tbsp dried-love dill!)
3 tsp salt, or to taste (depends on broth-start with 1)
1/2 tsp pepper, or to taste (I omit this)

In a large soup pot over med-high heat, saute onion and garic in oil til soft (7ish min)

Add potatoes, carrots, and celery, and mix well. Stir for a couple more minutes.

Add broth and bring to boil. Lower heat and simmer for 20-30 min or until potatoes are ready to fall apart-depends on size of pieces.

Add peas, noodles, dill, parsley, salt and pepper. Cook 5 more minutes til noodles are done. Correct seasoning if need be.

Facebook and Twitter

Hi all!!

We now have an official facebook group for Green Earth Organics Simcoe-Muskoka! We will be posting new products, changes and any new information on twitter and facebook to keep everyone updated. Our twitter name is greenearthorganicsSM. Hope everyone had a great Halloween!

Yours in organic living,

Sarah