Eatwell Farmhouse Kitchen -  Serves 4-6


1 Winter Squash

1/2 box Lunchbox Peppers (about 2 cups worth)

2 cups Eatwell Farm Chicken Stock OR good Vegetable Broth

2 TB finely chopped Parsley

2 tsp Eatwell Farm Rosemary Salt

Freshly ground Black Pepper

Juice and zest from 1/2 Lemon

1/4 tsp Red Pepper Flakes

1/4 cup Cream

1 TB Maple Syrup


Roast peppers and squash on a tray for 20 minutes, in an oven preheated to 375 F.  Take the tray out and allow the squash to cool enough to handle, then cut in half, remove seeds and place on a baking tray cut side down.  Add enough water to come up 1/2” and put back into the oven for another 30 minutes, or until cooked through.  In a small soup pot add the chicken stock or vegetable broth, add the salt, pepper and red pepper flakes. Take the tops of the peppers off, cut them in half or quarters and add them to the soup pot.  Add the lemon zest and juice, and cook on a low simmer.  As soon as the roasted squash is ready to handle, peel and chop and add to the pot.  With a stick blender, puree the soup.  Cook for on medium low for another 10 minutes, then add the cream and maple syrup.  Adjust salt and pepper if needed, top with finely chopped parsley and serve.