August 3

"Boy, did  I ever under guessimate our poundage!  Today we donated 121 lb. of the most beautiful ( apart from the carrots)
veggies to the food bank.  Roland commented that he wasn’t expecting such a big haul so early in the season.


Happy weekend and stay cool,"

Barb

and thanks Andrea for a recipe......
Coconut Curry Butternut Squash Soup

Here is the recipe!

The soup is made in the slow cooker: load ingredients in he morning and come home ready to eat!

2 tbsp. Coconut oil
1 butternut squash, peeled and cut into 1 inch cubes 
1 small cauliflower, cut into pieces
1 onion, sliced
1 tbsp of curry powder
1/2 cup no sugar added apple juice or one apple cut into pieces
4 cups vegetable broth
1 can coconut milk
Salt and pepper to taste
1/4 cup chopped fresh cilantro

In slow cooker, combine coconut oil, butternut squash, cauliflower, onion, curry powder, apple juice, vegetable broth, coconut milk, salt and pepper.
Set on high for 4 hours.
Serve the soup as is or purée it in a blender before serving
Garnish with cilantro

I have also cooked this soup on the stove top it is done in about an hour if you cut the vegetables in smaller pieces.