Farmers Market Recipe: Roasted Butternut Squash & Snap Bean Soup

Roasted Butternut Squash

butternut squashIngredients:

1 butternut squash

6 cloves of garlic

sm. bunch of parsley

sm. bunch of cilantro

tblsp olive oil

salt and pepper to taste

Heat oven to 400 degrees.  Cut the squash in half lengthwise.  Scoop out the seeds and strings. (You may season these up with oil and spices and bake them along with the squash if you like).  Peel or cut the skin from the squash and cut into one inch cubes.  Throw into a mixing bowl.  Mince the garlic, parsley and cilantro and toss into the bowl.  Add the olive oil and spices and mix until evenly coated.

Place the mixture into a glass baking dish and cover.  Bake for half an hour.  Remove the cover and stir around, making sure nothing is sticking to the pan.  Bake for an additional 10 – 15 minutes, or until squash is nicely browned and soft.

Tomato & Snap Bean Crock Pot Soup

Green BeansIngredients:

1 lb. green beans

3 – 5 roma tomatoes

3 carrots

6 cloves of garlic

1 medium onion

parsley & cilantro

tblsp olive oil

salt and pepper to taste

basil, rosemary, thyme, cumin

Cut and clean snap beans.  Chop tomatoes, garlic, onion, carrots and herbs.  Place ingredients in crock pot with 4 – 6 cups water (cut with stock if you prefer, or just season to taste).  Add oil, spices, herbs, etc. and turn on ‘high’ until the soup reaches a steady simmer.  Turn down and serve when ready.