Butternut Squash Soup
Butternut Squash Soup
The ultimate way to begin a Thanksgiving meal is by sharing in the toasty creaminess of this delectable fall soup. We blend fresh butternut squash harvested from our family farm with just the right amount of stock and seasoning, crafting a cozy not too sweet soup with butternut as the star. Eat it with a hunk of good bread, and when your soup is gone, steal some from the bowl next to you. Feed it to any squash-haters you know. But be prepared to pass it again -- they'll probably ask for seconds.
Size: 1 Quart.
Serves 2 - 3 people.
*See below for Pumpkin Seed Brittle that makes the perfect garnish.
Heating Instructions:
Pour the soup into a large saucepan and bring to a simmer over medium heat.
Ingredients:
Butternut Squash, Carrot, Celery, Onion, Apple, Apple Cider, Vegetable Stock, Butter, Heavy Cream, Nutmeg, Cinnamon, Salt, Pepper.
This southern inspired classic features whole corn kernels in a buttery and dense corn-meal bread. Serve this bread hot table-side with a pat of creamy salted butter or a drizzle of honey and watch as the whole loaf quickly disappears. Bread can be served as is, or heated using the instructions packed with each loaf.
Size: 3.5" x 9"
Serves: 6 - 8 people.
Ingredients:
Whole Corn Kernels, Eggs, Evaporated Milk, Sour Cream, Canola Oil, Honey, Corn Meal, Flour, Sugar, Baking Soda, Salt, Butter, Maple Syrup.
Yes, fresh stuffing. That means real homemade bread cubes softened with homemade chicken stock, savory onions, roasted apples, and sweet local carrots. Light, fluffy and packed with flavor, this is traditional Thanksgiving stuffing done right.
Size: 1 Quart
Serves 2 - 3 people.
Heating Instructions:
Place the stuffing in a buttered oven-safe dish and cook covered for 10-15 minutes at 325º. Remove cover and continue cooking 10 minutes or until top is crispy.
Ingredients:
Bread Cubes, Onion, Celery, Carrot, Apple, Chicken Stock, Sage, Rosemary, Thyme, Parsley, Butter, Poultry Seasoning, Turkey Stock, Chicken Base.
