Bundle - Soup Season Delight

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This bundle includes 5% off the total you would pay if you added all these items to your cart individually. 

Soups of all kinds are one of my favourite meals to eat, and cook because they are so simple and delicious. This Bundle provides you with all the vegetables you need to create 2 fantastic soups in large enough quantities to enjoy fresh and freeze for quick and easy meals later. 

You'll create The Best Squash Soup and Kohlrabi & Leek Soup. Both are tried and true recipes in our house, and ones that our customers have raved about. My picky four year old even enjoys both of these soups. Expect to make 10-12 servings of The Best Squash Soup and 6-8 servings of Kohlrabi & Leek Soup with the contents of this Soup Season Bundle and the following recipes. 

Cost per serving approximately $1.70 (2 cup per serving). This assumes you have herbs on hand, and uses cost of "Better than Bullion" and oil used in recipes. With a side of crusty bread, this makes a very economical and delicious meal.  

What's Included in the Bundle:

• 5lbs of Imperfect Butternut Squash
• 1 Large Kohlrabi
• 1 lbs of Leeks
• 2lbs of Irish Queen Potatoes
• 0.33 lbs Garlic
• 2 lbs of Yellow Onions

What You Need to Provide:

• Stock (enough for 14 cups)
• 6 Tbs Olive Oil or Butter
• 2 tsp Salt
• Ground Black Pepper to taste
• 1/8 tsp crushed Red Pepper Flakes
• 1 Tbs Sage (or Thyme if that's what you have)
• 1/2 teaspoon Thyme
• 1 teaspoon Rosemary 

The Best Squash Soup Recipe:

• 4 Tablespoons Olive Oil or Butter
• 3 Yellow Onions, quartered
• 5 lbs of Butternut squash, halved
• 1 bulb of garlic
• 1 Tbs Sage (or Thyme if that's what you have)
  
• 1 teaspoon Rosemary 
• 8 cups broth (vegetable or chicken)
• Black pepper to taste

1. Pre-heat oven to 350. Half squash and remove seeds. Arrange on a baking sheet with quartered onions. 
2. Cut the top of the garlic bulb off, so the bulb remains intact but you can just see the cut tops of each clove. Add this to the baking sheet.
3. Drizzle olive oil or melted butter over the entire baking sheet. Bake for 45-60min or until the squash is very tender and the onions are tender and slightly caramelized. 
4. Add the squash and onions to a large cooking pot on your stove top. Use a fork or knife to scoop out each of the garlic cloves - they will be nice and soft now. Add them to the soup pot too.
5. Add the 8 cups of broth, sage, rosemary and salt. Bring to a simmer and cook for 10min. Use an immersion blender (or pour into a regular blender), and blend until the soup is completely smooth. Add water or stock to thin it out to your desired consistency. Continue to simmer for another 5-10minutes to help all the flavours mingle. 
6. Enjoy! Freezes easily to enjoy as a quick meal later too.

Kohlrabi & Leek Soup (adapted from Dishing Up the Dirt):

• 2 Tablespoons olive oil or butter
• 1/8 teaspoon crushed red pepper flakes
• 1/2 teaspoon dried thyme
• 1 lbs chopped leeks (white and green portions)
• 1 yellow onion, diced
• 1 teaspoon salt
• 2 lbs Irish Queen Potatoes, chopped into 1/2 inch thick chunks. 
• 1 large kohlrabi cut into 1/2 inch thick chunks 
• 6 cups vegetable broth
  

1. Heat the oil or butter in a large pot over low- medium heat. Add the chopped leeks, stir often and cook until leeks are soft (about 10 minutes). Add the crushed red pepper flakes, thyme, and onion. Cook, stirring often, until the onions begin to soften and become fragrant. About 5 minutes.
2. Add the salt, potato, kohlrabi, and broth. Bring to a boil. Reduce heat and simmer for 25 minutes.
3. Puree the soup in a high speed blender or with an immersion blender until smooth and creamy. Taste test and adjust seasonings as needed.
4. Return to the pan and keep on low heat until ready to serve. Freezes easily to enjoy as a quick meal later too.