Veggie Recipes

Winsted Veggie of the Week

For more ideas, check out our Pinterest.


Peter Piper picked peppers, and you should too!

I love growing peppers in my garden. To watch them turn green and then red, yellow or purple, depending on what variety you have planted is delightful. Biting into a crisp slice of garden pepper is so tasty. Slicing and frying them for fajitas, along with some onions and garlic, is simply mouth-watering!
Here’s a simple recipe, it can be served as an appetizer or, if using larger peppers and served with rice and beans, it would make a great vegetarian meal.


1 large sweet potato, cubed, steamed or roasted and then mashed
1 tsp. chili powder
Salt and pepper to taste
6 poblano or jalapeño peppers
1 cup shredded cheddar, or your favorite cheese
1/2 cup sour cream

Prepare the sweet potato, stir in the chili powder, salt and pepper. Place in a pastry bag or plastic bag with a corner snipped off.
Roast the peppers in a 375 degree oven for about 10 minutes. Flip over and roast on the other side for another 10 minutes or until the peppers are soft. (Alternatively, the peppers can be grilled.) Place the peppers in a paper bag for about 15-20 minutes, or until they are cool enough to handle. Being careful not to tear the peppers, cut around the stems of the pepper and pull out the seeds. Squeeze in some of the sweet potato mixture to fill the peppers and place in a baking dish. Put some of the shredded cheese on the peppers and place on a 350 degree oven for about 10 minutes or until the cheese melts. Serve with a dollop of sour cream to temper the heat of the peppers!

Did you know peppers are actually a fruit, not a veggie? When eating a bell pepper, that’s not too hard to believe because they’re so sweet and delicious. Peppers come in so many varieties, it’s hard to pin them down. They can be sweet or spicy and can be found in just about every color: red, green, yellow, purple, and orange. What’s more, peppers are full of antioxidants, so there’s no reason you shouldn’t eat them often! As with all vegetables, the differing colors of peppers will provide you with a variety of antioxidant benefits. Different antioxidants are shown to reduce the symptoms of certain diseases and even to prevent them. So, when you’re slicing up lunch, or cooking dinner, it’s best if you see a rainbow on your plate.

If you enjoy the extra spice of some types of peppers, you’ll be glad to know that the spice factor isn’t just having an effect on your tongue. In fact, that warming sensation you feel when you eat a jalapeño or even habanero pepper is a scentless, colorless compound called capsaicin. Peppers with capsaicin are even higher in antioxidants than sweet peppers and can help speed up your metabolism, which is great news for healthy weight loss and digestion. Spicy foods like peppers also release endorphins, the same chemical that’s released in your brain when you eat chocolate – but with a lot less calories! Endorphins are mood-boosting and a great natural way to fight aches and pains as well as stress.

If you’re looking to avoid the spicier variety of these nutritional dynamites, remember: most peppers get spicier as they get smaller. Big bell peppers are not hot at all, just sweet and crunchy. And, usually the hottest part of a pepper is actually its seeds! For a more manageable amount of spice, make sure your peppers are cored and cleaned before use. Now, onto the fun part.

These Personal Pepper Pita Pizzas are sure to please anyone, and can easily be modified to include your favorite kind of pepper. To start, get together:

    • 1 red bell-pepper
    • 1 yellow bell-pepper
    • 6 teaspoons olive oil
    • 4 whole grain pitas
    • 4 tablespoons of your favorite tomato sauce
    • 1 cup grated mozzarella cheese
    • a sprinkle of fresh or dried oregano

Slice the peppers in chunks or slices and sauté them in a skillet with a little olive oil for about 5 minutes, just to soften them up (if you like the crunch, feel free to skip this step). Next, spread about a teaspoon of olive oil on each pita and top with 1 tablespoon of tomato sauce. Sprinkle on the cheese and arrange the beautiful peppers on top (if you have kids, this is a great thing for them to help with – they’ll love getting to decorate their own pizza). Sprinkle on the oregano and any other spices you like, and then heat in either a toaster oven or regular oven set to 400° for about 5 minutes. Keep an eye on your pizzas, and take them out once the cheese is melted. Slice with a pizza cutter if you have one, or just a kitchen knife and serve!



You say tomato, I say delicious!


When it comes to vegetables that are as beautiful as they are good for you, nothing tops the tomato:  classically red in color, but also gorgeous in shades of yellow, orange and even purple! This time of year tomatoes are also big and plump – there’s nothing so delicious as a fresh, juicy tomato off the vine. If you grow your own, you surely know what I’m talking about. If not, head down to Winsted’s Summer Farmers’ Market – right on the town green – and taste the difference with fresh produce from wonderful local farmers.

What gives tomatoes their bright color? It’s lycopene, a red pigment that has been found to reduce the risk of cancers, particularly ovarian cancer and those occurring in the digestive tract. Not only that, but tomatoes are unique in their high lycopene levels; in the U.S. around 85% of our lycopene consumption is thanks to tomatoes. Besides lycopene, tomatoes are rich in carotenoids, which reduce inflammation. Reducing inflammation helps many individuals with chronic pain, such as arthritis find ease, and is great for digestion. Enough about that though, let’s get cooking!

While many vegetables are at their most nutritious when raw, the lycopene in tomatoes is actually boosted by cooking. My favorite way to cook tomatoes is to bake them. It takes a little time, but most of that is spent in the oven, so it’s not at all labor intensive.

You’ll need:

  • 3 medium tomatoes
  • 6 cloves of garlic
  • 6 sprigs of thyme
  • 3 tablespoons of olive oil
  • salt and pepper

Start by heating your oven to 300°F – a low heat concentrates the flavor of the tomatoes as they cook over time. Next, slice your tomatoes in half and give them a squeeze to get the seeds out. Place them, with the cut side up, in a baking dish and sprinkle on the garlic and thyme (you can keep these both whole). Drizzle with olive oil and sprinkle with a little salt and pepper. Now, just stick them in the oven and bake for around 2 hours. The tomatoes will be soft, but will still hold their shape, and most importantly, they will be full of flavor from the garlic and thyme. I think they are delicious over pasta, or served on crusty bread slices, but you could do just about anything you like with them – they’d be great on top of grilled chicken or fish and can definitely be enjoyed all on their own.

If you’re not up to cooking, there are so many great ways to slip fresh tomatoes into our favorite foods. A couple tomato slices on your sandwich can certainly help out your lycopene intake for the day. Or, try slicing them onto your toast in the morning – a drizzle of olive oil and sprinkle of salt completes this easy breakfast. A super fun way to get kids eating is to slice off the top stem of the tomato and then scoop out the insides until you’ve created a tomato bowl. Save what you’ve scooped out and mix it into: rice, salad, an egg cooked over easy for breakfast, or anything else you can imagine. Enjoy!


Corn is everywhere and is in nearly everything (in fact, in all its different forms – corn has over 3,500 uses), but not all corn is created equal. Summertime is, without a doubt, the best time to eat corn because this is when it is fresh and in season, not to mention local. When it comes to corn on the cob, nothing is more important than freshness, so much so that many small farmers do not sell corn if more than a day has passed since it’s been picked. This does not bode well for corn that’s grown far away and shipped into our stores – not only does it lose flavor when it is less fresh, it loses nutritional value. If you can, try to buy organic corn, since so much of the corn in the marketplace today is genetically modified. If you ask for organic, you can avoid this, and reap all the nutritional and flavorful benefits.

Fresh corn is high in fiber, which can help with digestive issues. When buying corn, keep in mind the one-day rule. Most corn on the cob will become mealy and begin to lose flavor a day after purchasing, which isn’t a problem – why not make some for dinner tonight?

One great way to eat corn is in a simple Fresh Corn Salad like this one. Start with:

  • 4 ears of corn
  • olive oil
  • 1 avocado, cut into small chunks
  • 1 pint cherry tomatoes, sliced in half
  • 1 red onion, diced
  • 1 lime, juiced
  • salt and pepper

First things first, you need to get your corn kernels off the cob. Sometimes, in the process of doing this, your kitchen can end up in a big corny mess, so to keep the kernels from flying all over, I recommend this trick I learned from my mother: place a cereal bowl upside down in a bigger mixing bowl. Now, place your husked corncob, standing upright on the smaller bowl and cut the kernels off with a sharp kitchen knife. They should fall easily into the larger bowl. Now, cook the corn for about ten minutes in a little olive oil, if you like, or keep it raw. It’s up to you!

Combine all your chopped veggies into a bowl, tossing very carefully so you do not turn your avocados into guacamole. In a smaller bowl, mix the lime juice in with some salt and pepper. Pour this over your salad and give it another quick stir. Refrigerate the salad at least half an hour before serving, but no more than 4 hours, since the avocado will start to brown after that. There’s nothing more summery than this salad served with some of your grilled favorites, or, if you’re looking to make it a meal all on its own, throw in a can of drained black beans – the protein in the beans means you’ve got all your bases covered. But this salad is so versatile you can do nearly anything with it – use it as a great taco filling or serve as a dip with tortilla chips. The options are endless, and corn this good won’t last all year so eat up!



Carrots: crunchy, sweet and good for you!


Carrots are a delicious root vegetable we’re all familiar with, but did you know they were not originally grown as food, but as medicine? And no wonder — a single carrot can provide up to 200% your daily requirement of Vitamin A, which keeps your eyes healthy, strengthens your immune system to keep you healthy, and gives your skin a glow from the inside out. Plus, carrots are so easy to eat. Just wash them and crunch on!

There’s nothing like biting into a fresh, raw carrot straight from the garden (or from the Farmer’s Market) but if young children find raw carrots too hard to handle, it helps to just toss them into a pot of boiling water for 3 or 4 minutes. They’ll still be firm and perfect for dipping (in hummus, peanut butter, or Greek yogurt) but won’t be as rough on kid’s teeth and jaws.

Of course, cooking carrots is another wonderful option – just a quick sauté brings out a lot of the veggie’s natural sweetness. Try these Glazed Carrots. Peel and cut 4 large carrots into sticks and place them into a large skillet. Add 1-½ tablespoons of butter, in pieces; a dash of honey; and a pinch or two of salt. Next, add cold water to the pan until it covers the carrots about halfway. Now, simmer, covered for about 20 minutes. The liquid will cook down into a glaze that could satisfy even the fussiest eater!

My favorite way to cook carrots, though, is in soup! This bright orange Carrot Soup can be served warm or cool (what a great lunch to have outside on a hot day). You’ll need:

  • 2 pounds of carrots, grated
  • 2 cups vegetable stock
  • 4 tablespoons olive oil
  • 2 tablespoons chopped parsley
  • 1 teaspoon soy sauce (if you have it)
  • 2 cups orange juice (fresh squeezed is really delicious, but not necessary)

Start by putting your carrots, 1 cup of the stock and the olive oil into a large saucepan. Cover the pan and simmer for about 15 minutes. Since the carrots are grated, they will become very tender. Next, add the parsley, soy sauce and the second cup of stock. Put the mixture into a blender or food processor and mix until smooth. Season with salt and pepper to taste and put it all back in the pan. Add the orange juice now, and heat at a low temperature until it is good and warm. I like to top off each serving with a dollop of plain yogurt and serve. Enjoy!



Season of the Squash










Zucchini and Summer Squash

Zucchini and summer squash are garden staples and easy to find everywhere this time of year. Whether you pick some up at the local Farmer’s Market, have neighbors knocking down your door with their extras, or grow it yourself, there’s no need to worry; there are endless delicious ways to use up all of it. Lucky us!

Zucchinis come in lots of different sizes this time of year – they can be the size of a cucumber or as big as your arm! I like zucchini because it has a thin, easy-to-eat skin. The skin of vegetables is always nutrient rich (and when you buy local, organic veggies, less polluted with pesticides) but sometimes the skin is hard to eat. With zucchinis, you really get all the nutrients without losing any edibility. Zucchinis are high in water, which means they’re low in calories, but still have a good amount of protein. A high ratio of protein to calories is always a good bet. Zucchini is also high in potassium, which means it can help regulate high blood pressure. Throw in all the Vitamin A and C you get from eating these super-veggies, and you have a great addition to any mealtime.

Zucchini is great raw, dipped in hummus, but my favorite way to sneak it into my diet is to shred some up and bake with it! Zucchini will add great moisture to any baked good and blends right in with chocolate cake, or makes a great addition to a spice cake recipe. It’s so delicious, no one will realize they’re eating their veggies!

For something more savory, I like to just sauté zucchini with a little garlic and olive oil. Or, try these Zucchini Pizza Bites – who can say no to that? You’ll need:

  • ~4 slices of a good-sized zucchini for each person you want to serve (about ¼ inch thick)
  • olive oil
  • marinara sauce
  • shredded mozzarella cheese.

First, coat the zucchini with just a little bit of olive oil and broil or grill for 2 minutes on each side. Then, stack on the sauce and cheese, just like you’re making a pizza and broil again for a minute or two (just until the cheese is melted). Serve with a sprinkle of chopped basil or oregano and you’re set! There’s nothing easier and more fun for lunch or a light dinner. And don’t forget to finish off your meal with a zucchini muffin.



“I’m strong to the finish…’cause I eats me spinach!”


How many dinners did I sit through when I was younger, listening to my mother as she told me if I ate my spinach I could be big and strong – like Popeye! Believe it or not, a cartoon sailor wasn’t enough to convince me to eat the stuff back then, and what a loss! I’m here to say that all our parents were right – spinach is good for you and it can taste really delicious too! But don’t take my word for it, let me show you!

Spinach is a great source of vitamins A, B, C, E, K… you might as well be eating the alphabet. Besides that, spinach is very high in iron, which is great for vegetarians, or other people who don’t frequently eat meat. Iron deficiency is a very common problem that often can be solved by adapting your diet – and spinach is a great first step toward your body getting enough iron. It’s healthier for you and whole lot less fat than relying on red meats for your intake. Plus, spinach is fresh and in season! That means you can find the sweetest, most tender spinach this time of year. What are you waiting for? Get to the Farmer’s Market!

Alright, you’ve got the spinach, now how do you get your kids to eat it without resorting to the old Popeye trick?

Here’s a great go-to: Spinach Pesto. Everyone loves pesto, and this version is milder than the classic, plus has a whole bunch more health benefits! You’ll need:

  • 6 ounces spinach
  • 1 cup basil leaves (easy to find at most grocery stores if you can’t get it fresh)
  • 1 cup pecans (or walnuts, or pine nuts)
  • 1 shallot (chopped)
  • ½ cup Parmesan cheese
  • ½ cup olive oil
  • 1 teaspoon of salt.

Now, it’s easy! Get out your blender or food processor and toss in your spinach, basil, nuts and shallot. Pulse about 5 times then let run for around 30 seconds. Scrape down the sides with a rubber spatula and then add in your cheese and a little bit of your oil. Keep pulsing and adding oil until the mixture reaches a nice paste-like consistency. Add your salt and serve however you like! Need some ideas? Pesto is so good on toasted bread, your favorite kind of pasta, mixed into rice or steamed vegetables, or dropped onto grilled chicken or burgers. The uses are practically endless and this pesto will keep well in the fridge for about a week or frozen for as long as you like. It’s great to make now, while the veggies are fresh and to pull out for a delicious taste of summer as the weather cools down.

My favorite way to enjoy spinach, though, is even simpler than pesto – I just use it in place of lettuce in salads. It’s so nutritious and flavorful. Try mixing in these toppings: sliced strawberries, dried cranberries, walnuts, crumbled blue cheese, sliced chicken, snap peas, avocado – anything you like and your favorite dressing. Enjoy!



Green Beans

This week, when you find yourself craving a crunchy snack, why not try something new? I suggest turning away from the potato chips (the pretzels, the crackers) and reaching for Winsted’s Veggie of the Week: green beans! Not only do they have that great crunch you’re looking for, they work well with other ingredients, so you can get that salty or sweet fix you’re looking for. What’s not to love about that?

So, why do I suggest trying out green beans for your afternoon snack? Green beans (also referred to as string beans) have reserves of beta-carotene (yes, the same compound we typically think of carrots and other orange-colored veggies having), which help protect your eyes from damage caused by high-intensity light (for anyone staring up into the sun just a tad too long during these gorgeous summer days). They also have large amounts of vitamin K and C to keep your bones strong and skin healthy. And did I mention how delicious these veggies are? — Especially when they’re fresh and in season, like they are now. You can cook them, or, if you’re anything like me, eat them raw; there’s nothing like the crunch of a ripe green bean fresh off the vine! If you’re looking for something a little more sophisticated to spice up dinnertime try one of these delicious recipes.

Parmesan Roasted Green Beans Parmesan cheese is one of my favorite additions to greens beans, add in sliced almonds or pine nuts and you have a surprisingly satisfying, yet fresh and vibrant side dish. You will need:

  • 1 pound of green beans with the ends trimmed off
  • 2 cloves of chopped garlic
  • 3 teaspoons Parmesan cheese (I like to grate mine fresh, but feel free to use whatever you have)
  • 2 tablespoons slivered almonds or pine nuts
  • olive oil
  • salt and pepper

Let’s start with the beans. Bring a pot of water to a boil and add your green beans for about three minutes to blanch them. They should be tender, but still crispy. Move the beans into a bowl of ice water to keep that beautiful bright green color. Now, heat up a little olive oil in a pan over medium-high heat. Toss in your green beans and cook for about 2 minutes, turning frequently. Add the rest of your ingredients and take off the heat. Toss the ingredients all together and season with salt and pepper. Serve warm!

To make these Honey Balsamic Green Beans I start off the same way. Blanch your beans! While those are cooking, sauté a couple cloves of garlic in a pan with olive oil. Once the greens beans are ready, dry them off and then toss them into the pan with your garlic. Add about a tablespoon of balsamic vinegar and a teaspoon of honey (just a good squirt if you don’t feel like measuring). Toss the ingredients all together and cook until tender (4 to 6 minutes depending on how you like it). Serve hot, or keep in the fridge as a sweet snack – they beat potato chips any day!




We are now entering August, which, not so coincidentally, is the prime month to buy, cook, and eat eggplants. These purple beauties are actually nightshades – a category of vegetable that also includes potatoes and tomatoes. They are rich in nasunin, an antioxidant that works to protect your brain cell membranes – I like to just say they’re brain food. Just remember to leave the peel on, that’s where a lot of the vitamins are located. Plus, with its deep purple hue, it’s just too pretty to take off.

With its spongy texture, eggplant is also an incredibly versatile ingredient. It has a mild flavor, making it great for showcasing other, more flavorful ingredients (garlic or basil, for example). And, with that unique texture, eggplant is a wonderful substitute into any meat dish – try making burgers out of thick eggplant slices, or eggplant parmesan instead of chicken. This is a great option for vegetarians, but is also heart healthy and easier on the wallet than meat. There’s no better way to mix up dinnertime than with this quick and easy substitute.

The most important thing to remember when cooking eggplant is to “sweat” it first. I like to do this by slicing it how ever I plan on using it (rounds, cubes, diagonals) and then laying the slices in a baking dish and sprinkling them with salt. Then just leave the dish in your refrigerator for about half an hour and rinse. This sweating process helps with cooking your eggplant, preventing it from absorbing too much oil and getting greasy. It also decreases the acidity of the plant for easier digestion. Now, to truly ring in the month of August – let’s take it to the grill!

Grilled Mediterranean Eggplant:

  • 1 eggplant, cut lengthwise into thin slices
  • olive oil
  • salt
  • 2 cups cherry tomatoes, halved
  • ¼ pine nuts
  • ¼ cup feta cheese
  • pinch red pepper flakes
  • ¼ cup fresh basil leaves torn (or a few tsp dried if you don’t have any fresh)

Now, preheat your grill to medium-high (if you don’t have access to a grill, your oven will work as well). Brush the eggplant slices with olive oil. Grill for about 4 minutes on each side – they should be tender. Next, mix the tomatoes, nuts, feta, red pepper flakes and a little more olive oil. Season with salt. Spoon this mixture over your grilled eggplant and serve with the basil sprinkled over top. Delicious!




The poet James Tate writes, “I was holding this really exemplary radish in my hand./ I was admiring its shape and size and color. I was imagining/ its zesty, biting taste.” What about the radish is so beautiful, so delicious, so exciting it inspires poetry? Maybe it’s the vibrant pink outside and white inside. Maybe it’s how it manages to be spicy and yet sweet. Or, maybe it’s that crunch! Whatever it may be, radishes are powerful little things, and something you can find fresh and local at the Winsted Farmer’s Market.

If you’re attending a picnic this week, or just hoping to find an easy pre-made option for dinnertime, why not try a twist on classic potato salad? By replacing potatoes with radishes, you’re upping the nutritional value of your meal, since radishes are low in calories and high in fiber and vitamins, such as Vitamin C. They also help eliminate toxins from your body and have a high water content, which will keep you hydrated as the warm weather continues.

Radish and Cucumber Salad:

  • 1 cucumber, thinly sliced
  • 2 bunches radishes, thinly sliced
  • 1 bunch chopped scallions
  • ¾ cup sour cream.

When you are ready to serve, toss all your ingredients together and add salt to taste. That’s it! The sooner you mix the salad to serving the better, since the salt will cause the cucumbers to get liquid-y if it sits too long. The sour cream is a great way to tame radishes’ strong flavor, and to evoke all the nostalgia of a summer potato salad, with a special kick! Not to mention, this is a recipe you don’t have to turn the oven on to make – pair it with an entrée on the grill and you’ve got yourself a delicious meal (and a cool house).

Or, perhaps you’re looking to impress with a fancy looking, but easy to make appetizer? These crostinis are a great snack to serve kids or adults. What are crostinis? Crostino is Italian for “little toast” and usually refers to an appetizer with toasted bread and toppings.

Radish and Herbed Butter Crostinis:

  • 2 bunches radishes
  • 1 stick butter (at room temperature)
  • 1 ½ teaspoons minced scallions
  • minced fresh or dried dill
  • minced fresh or dried parsley
  • ½ teaspoon lemon juice
  • ½ teaspoon salt
  • pinch of pepper
  • 1 French baguette sliced diagonally and lightly toasted (just throw your slices onto a pan and pop them in the oven, keeping an eye on them, for 5 minutes or so).

First, mix the butter, herbs and spices in a bowl with an electric mixer until well combined. The butter should be soft and spreadable, but not whipped. Now, spread your herb butter onto each piece of bread and top with several rounds of sliced radish. Arranged on a platter, these appetizers look beautiful, but who knows if they’ll last that long!


As we continue into the hot humidity of July, it’s hard to keep cool, let alone think of what to cook for dinner. When it comes to bringing the joy back into warm summer nights, no veggie is better than a bright red beet! Beets are sweet and have a soft texture that kids love (adults, too!) These root vegetables are shown to lower blood pressure and reduce inflammation – a good thing to keep you going in the humid summer season. Not to mention they’re delicious all on their own or with a little something extra.

For a fun lunch or dinner this week try Beet, Arugula and Goat Cheese Grilled Cheese – it’s familiar enough that kids will love it, but a little more gourmet than your average cheese and sliced bread (not to mention, a whole lot better for you). For about 4 sandwiches, you will need:

  • 1-2 Beets (depending on size)
  • arugula
  • olive oil
  • goat cheese
  • butter
  • your favorite sandwich bread

Now, peel and slice your beets into rounds. Toss with a little olive oil, salt, and bake, turning once in a 375 F° oven for 20-30 minutes, until tender. Next, butter your bread and stack your sandwich up! Spread on goat cheese, then arugula and finally, the beets on top. Top with another slice of buttered bread and cook in a pan until golden brown. These special sandwiches are so beautiful; slice them up and serve immediately. Your family will have forgotten about the heat in no time.

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Winter Squash
Although I really don’t want to hear a word about winter right now, as we enjoy these beautiful, crisp sunny days, I would love to talk about winter squashes. Starting with Acorn, Butternut, Carnival, Hubbard, Pumpkin, the list goes on, I like them all!
One of the regular soups that I do is vegetarian and full flavored, smooth, and creamy. Just the perfect meal to enjoy as the sun gets lower and lower in the sky. The decision to steam the cubes of squash or roast them is entirely up to the chef of the day, but I prefer roasted flavor, so if time allows, use this method.

Prepare the squash:

  • 3-4 cups of cubed squash
  • 3 Tbsp. olive oil
  • coarsely ground sea salt and pepper

Place squash on a cookie sheet, sprinkle with salt and pepper, toss to coat and roast in a 400 degree oven for about 15-20 minutes, turning with a large spatula every 6 or 7 minutes, being careful not to brown too much. Set aside to cool.

Making vegetable stock is pretty easy. You can use a box of vegetable stock, but you won’t have the vegetables to puree for the soup.

Here is what you would need to make it yourself:

  • 1 large yellow onion, quartered, leave skin on
  • 3 cloves garlic, whole
  • 4 ribs of celery, cleaned well and cut into 1″ sections
  • 3 large unpeeled carrots, scrubbed and cut into 1″ sections
  • 8 cups of water
  • 1 tsp. of kosher salt

Place all of the vegetables in a large pot and bring to a boil. Lower heat to simmer for 30 minutes. Drain and reserve vegetables and stock, set aside to cool slightly. When the vegetables are cool enough to handle, clean the peel off of some of the onions and garlic and set aside along with the celery and carrots.

Now for the soup!
Place the 3/4 of roasted squash, all of vegetable stock and reserved vegetables into a blender and puree until smooth. Mix with the rest of the squash and reheat until simmering. Add 3 Tbsp. butter, stir until melted and add salt, if necessary.
I like to serve with a favorite herb, such as sage, rosemary, or thyme, and cardamom is great for a zesty finish. Add dollop of yogurt or sour cream and serve with toasted bread.