T&D Willey Farms

Organic Farm | Madera, California

  • Welcome
  • Who We Are
    • Our Employees
    • Your Assurance
  • How We Farm
  • Fresh & Local
  • Recipes
  • Farm Tour
  • The Harvest
    • Year-Round Cropping Schedule
  • Contact Us
  • Connect on Facebook
  • Nature Must Be Obeyed
  • Urban Sprawl

farmer-woodcut

sidebar_top-rule
DOWN on the FARM
with Tom Willey

First Friday of the month at 5p.m.
KFCF, 88.1 FM Fresno
Listen to our podcast.

sidebar_bottom-rule

© 2023 Copyright T & D Willey Farms
Madera, California 93637
Site Design: Rohner Design

Recipes for

basil beets Broccoli brussel sprouts cabbage carrots Chard Citrus Fruits cucumber dill eggplant escarole fennel Go-to Suppers Hard Squash Holiday Favorites hot chile peppers kale Kohlrabi leek leeks lettuce mei qing choi parsley parsnips potato potatoes roma tomatoes Rosemary rutabagas spinach sweet peppers table tomatoes turnips watermelon yellow squash zucc zucchini
rule-bottom

SOUTHWESTERN BUTTERNUT SQUASH SOUP

Adapted from Epicurious.com

1 small Winter Squash, peeled, seeded, and cut into 1 1/2-inch chunks
1/2 Onion, peeled and quartered
1/4 cup vegetable oil
Salt and pepper
2 cups vegetable stock
1 Tbls. honey
1 tsp. lime juice
1/2 tsp. ground cumin
1/4 cup half ‘n’ half
1 Tbls. finely chopped fresh cilantro
1 Tbls. minced chipotle chiles in adobo sauce

Adjust oven rack to middle position and heat oven to 450 degrees. Toss squash, onion, oil, 1 teaspoon salt, and ½ teaspoon pepper in large bowl, then arrange in single layer in large roasting pan. Roast, stirring occasionally, until vegetables are golden brown and softened, about 45 minutes. Add 1/2 cup stock to pan and scrape up any browned bits with wooden spoon. Return to oven and cook until liquid has reduced and vegetables are glazed, about 5 minutes. Working in 2 batches, puree squash mixture and remaining broth in blender, or food processor until smooth. Transfer pureed squash mixture to large saucepan and stir in honey, lime juice, cumin, and half ‘n’ half. Bring soup to simmer over medium-low heat, adding 1/4 cup water at a time as necessary to adjust consistency. Just prior to serving, stir in cilantro and chiles. Serve with dollop of sour cream, if desired. Serves 4

Find more recipes by produce: