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Curried Greens Soup

1 acorn squash, roasted
1 large or two small bok choy, roughly chopped
1 bunch mustard greens, roughly chopped
1 bunch radishes, greens removed (feel free to add them to this soup!) and radishes sliced thinly then halved
2 cans full fat coconut milk
2 tbsp coconut butter
¼ cup toasted cashews
2 tbsp chives, minced
2 lime leaves
1 knob fresh finely minced ginger, finely minced or 1 tsp ginger powder
2 garlic cloves, minced
1 tbsp curry powder
1 tbsp brown sugar
2 tsp coriander, ground
1 tsp turmeric powder
1 tsp sea salt
½ tsp cayenne powder

Preheat oven to 375 degrees F. Cut acorn squash in half and remove seeds. Line baking sheet with parchment paper and place cut squash face down. Bake for 50-60 minutes, depending on squash size. The tops should be brown and the flesh soft. Once cooked, remove from oven and allow to cool.

In a large pot heat coconut butter on a low heat and add minced ginger and garlic and sauté for 5 minutes.

Add curry, coriander, turmeric, salt and cayenne and cook for 2 minutes.
Scoop out acorn squash and place in a. blender with the cans of coconut milk. Blend.

Increase heat to medium. Add lime leaf, brown sugar, minced chives, and coconut/acorn liquid and stir.

Simmer soup for about 20 minutes.

Wash bok choy and mustard and roughly chop.

Wash and cut radishes.

Add greens and radishes to soup and let cook for 2 more minutes. Turn off heat and let sit, allowing the greens to wilt. Stir in toasted cashews and serve warm.