Many thanks to everyone who participated in Urban Abundance’s Fall Soup Challenge last Friday at Torque Coffee Roasters!
Born from Urban Abundance’s mission to strengthen and localize our food system, our Seasonal Challenges help to forge new relationships between farmers, chefs and eaters and encourage further conversation and collaboration.
Chefs Jodell & Hector Hinojosa of JoFoody Catering, Clark College Culinary Arts Program & student Marcus Morrison, and Blackbird Farm Kitchen prepared hearty, delicious soups with produce from Storytree Farm, 78th St. Heritage Farm, HalfMoon Farm, Kunze Farms & Backyard Bounty Co-Op.
Blackbird Farm Kitchen won the challenge with their Honey Roasted Butternut Squash Soup - recipe follows.
Stay tuned for more information about our 2013 Spring Seasonal Feast!
Urban Abundance: Inspiring people to eat, grow and share healthy, locally-grown food in Clark County and beyond.
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Blackbird Farm Kitchen’s Honey Roasted Butternut Squash Soup
6 butternut squash, halved lengthwise & seeds scooped out
1T vegetable oil
2 cups chicken or vegetable stock
1/2t freshly grated nutmeg
1/2t finely minced ginger
1t orange zest
1/2 c. heavy cream
1c greek yogurt
Brush the squash with vegetable oil and bake at 375 for one hour, or until soft. Cool to handling temperature.
While the squash is cooling, bring the stock, nutmeg, ginger, orange zest, cinnamon and salt to a simmer. Scoop the flesh of the squash out and add to stock. Add heavy cream, butter, honey and greek yogurt and blend with immersion blender until smooth and creamy. Simmer for another 15 minutes, adding a bit more stock as preferred for consistency.
Butternut squash from Kunze Farms, honey from HalfMoon Farm.