We had a ton of people looking for the recipes from yesterdays Open Farm Day…

To the best of my knowledge this is what we did!

Butternut Squash Soup

Ingredients:

2 1/4-pounds butternut squash, peeled and seeded

3/4-pound rainbow or orange carrots (you can omit if squash is sweet)

2 tablespoons unsalted butter

1 medium onion, chopped

6 cups of low-sodium chicken stock or vegetable stock

Nutmeg, freshly ground to taste

French Grey Sea Salt to taste

Directions:

Cut squash into 1-inch chunks.

In large pot melt butter the add onion and cook until translucent, about 8 minutes.

Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes.

Working in batches, remove squash chunks with slotted spoon and place in a food processor or blender and puree, (add stock for desired consistency)

Stir and season.

Serve.

Honey Balsamic Vinaigrette

INGREDIENTS:

2 tablespoons balsamic vinegar

1 tablespoon honey

1 teaspoon Dijon mustard

1/4 cup extra-virgin olive oil

Coarse salt and ground pepper

DIRECTIONS:

In a small bowl, whisk together vinegar, honey, mustard, and olive oil.

Season with salt and pepper.