Here we are again!

While many of our neighbouring markets have packed up their booths for the season, the Creston Valley Farmers’ Market is still going strong. In fact, we have no plans of stopping and will be running weekly markets all the way up to December 22, 2018. However, if you didn’t already know, we have reduced our hours to 10AM-1PM for the remainder of the season. It was just getting too dark for our vendors to set up for 9AM. I mean, a nocturnal farmers’ market where everyone wears headlamps would be pretty fun and all, but I’m not so sure how safe it would be for some of us. Anyways you get the point, and we all get a bit of a sleep in for the next few weeks. Make sure to tell friends and family about the change in hours, too!

Enough with the details- I have the most incrEDIBLE butternut squash soup recipe for you all to try. I posted this on facebook a couple days ago but it needs to be shared again. In all honesty, I never really thought of myself as a soup person until I tried this recipe. Absolute game-changer!! I ran out in a matter of hours (had to split half the recipe with my darn sister, although to be fair she probably did more of the grunt work) and have been longing for another piping bowl of this super soup since.

The recipe is so simple to follow and can be found here. Or keep reading and I’ll hatch things out for you.

Whole30 Paleo Roasted Butternut Squash Soup

 

Ingredients

  • 1 small butternut squash
  • 1 can organic coconut milk
  • 4 T extra-virgin, cold-pressed coconut oil
  • 1 tsp. Real Salt
  • 1 tsp. Real Onion Salt
  • dash of black pepper
  • 1/4 tsp. nutmeg
  • Garnish: roasted pumpkin seeds

Instructions

  1. Preheat oven to 400°. Peel and cube (1″ or so) the butternut squash.
  2. Place on baking tray and toss in 2 T coconut oil, 1/2 tsp. Real Onion Salt and 1/2 tsp. Real Salt.
  3. Bake at 400° for 25-30 minutes or until tender.
  4. Place roasted butternut squash and all remaining ingredients in a blender and blend until smooth and creamy.
  5. Add hot water as needed to thin it out to your desired texture. Salt and pepper to taste.
  6. Top with pumpkin seeds. *If you like it thinner, add some Whole30 compliant broth.

*Me and my sis did add a bit of broth to the puree but our soup still turned out delightfully chunky and delightfully funky! Also we used a giant butternut squash..

My Saturday plan? Stock up on more local soup ingredients at the Creston Valley Farmers’ Market. Make soup using local soup ingredients from the Creston Valley Farmers’ Market. Eat soup made from local soup ingredients from the Creston Valley Farmers’ Market. Share my gratitude for soup and the Creston Valley Farmers’ Market. Hope you follow suit!

Here is a list of this Saturday’s vendors:

  • Brittany’s Flower Farm
  • Cookville Community Farm
  • Dave the Rock Guy
  • Dragenfly Bags
  • Evanly Creations
  • Gluten Free Guilt
  • Iron Skillet
  • JRD Farms
  • Kootenay Copper
  • Kootenay Natural Meats
  • Make Your Mark Woodworks
  • Moondaughter Jewelry
  • Omi’s Brittle
  • Orde Creek Pottery
  • Patio Pals
  • Picnic Patch
  • Purple House Farms
  • Red Bird Estate Winery
  • Red’s Jewellry
  • Rogers Crafts & Pats Baking
  • Root & Vine Acres
  • Swan Valley Honey and Honey Bee Zen Apiaries
  • Sweet Turtle Chocolates
  • Tarzwell Farm
  • Thistle Farm
  • The Peppered Pig
  • The Steady Edge
  • Thistle Farm
  • Treasures From The Heart
  • Ute Bachinski Studio
  • William Tell
  • Wynndel Craft Distillery
  • Wynnwood Cellars
  • Yellow Rose Soap Co
  • Yum Soaps