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	Local Gourmet Recipes - Autumn Squash and Carrot Soup by Julie Grattan and David Long
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1 large onion, chopped
8-10 carrots, sliced thin (1.5 lbs.)
3 lbs. squash (Butternut or Acorn), roasted
¼ cup butter*
6 cups chicken broth (vegetarians may use vegetable broth)
½ tsp. white pepper
 
For different flavors, any of the following pairs of spices:
½ tsp. ginger
¾ tsp. mace
 
½ tsp. dried sage
¾ tsp. chopped or dried garlic
 
½ tsp. cumin
¾ tsp. curry

In a heavy soup pot, cook onion and carrots in butter. Stir until onion is soft. Add spices and 4 cups broth. Simmer until carrots are tender, about 15 minutes. Add seeded and peeled roasted squash and stir in remain 2 cups broth. Blend in a food processor. This soup may be frozen or refrigerated until you are ready to serve it.
 
Topping for ginger/mace soup:
12 ounces clean fresh cranberries
½ cup sugar or honey
1 cup orange juice or Port
Saute all three ingredients together for about 12 minutes. Add a dollop on top of soup just before serving.
 
Roasted pumpkin seeds may be used to top the sage/garlic or cumin/curry soups.
 
Friends of the Fields thanks Julie Grattan and David Long of Oven Spoonful Catering for this autumnal recipe. Check their website at www.ovenspoonful.com.

Local sources for ingredients in these recipes:

The onions, squash, and carrots may be found at Johnston Farms (Agnew), Nash’s Organic Produce (Dungeness) and WestWind Farm or Salt Creek Farm (Joyce). You can make your own butter from milk from Dungeness Creamery*. The fresh cranberries and spices can be found at Sunny Farms Country Store.
 
*Instead of buying butter at the store, try your hand at making it at home. It's easy to make your own butter from raw milk. Brown's Dairy in Dungeness on Town Road offers raw, unpasteurized milk. Buy one gallon of milk, transfer to a container with a wide opening at the top, let stand at room temperature for 6 hours. The cream contained in the milk will rise to the top during that time. Skim the cream off the milk into a bowl of a mixer, making sure to get all the cream, but no milk. Whip on high until the cream becomes whipped cream, and then until it separates into clumps of butter and liquid whey. Run your hands under cold water to chill them and gather all butter into a ball. Run under very cold water and work it to squeeze the whey out. Pat dry with a paper towel, keep refrigerated.

Original Seasonal Recipes Wanted! Friends of the Fields is partnering with Nash’s Organic Produce to create an original cookbook. Submit an original recipe and it may be published! Read More...