Soup’s On!

October 29, 2012 at 5:19 pm Leave a comment

It’s getting colder outside… so check out these yummy fall soups made with Square One’s 100% organic super foods to warm up your tummies! Cooking is so much fun, so let’s get the kids involved…

There are all kinds of delicious recipes on our website!  We pair each recipe with a children’s book and a track from the SQ1 CD.

Are you cooking with Square One® Organics?  Send your favorite recipes and pictures of kitchen fun with the kids to Caitlin to be featured on our facebook page.  Check out the recipes below and have fun:

Butternut Squash Vegetable Rice Soup

1 (2oz.) Square One Organic Butternut Squashcup, thawed in fridge
1 Tablespoon Square One Soup Starter (see recipe, below)
¾ cup organic 2% milk or water
½ cup cooked brown or white rice
¼ cup frozen mixed vegetables or 2 tablespoons cooked organic navy or garbanzo beans
Yield: 1 serving

In a small saucepan, combine squash and soup starter. Stir in milk or water. Add cooked rice and frozen vegetables. Cook 3 to 4 minutes over medium-low heat until hot and mixture begins to simmer, stirring frequently.

Note: For 2 servings, simply double all ingredients.

Square One Soup Starter (Makes enough for four bowls of soup)

Place ¼ cup organic unbleached all-purpose flour and 4 teaspoons instant chicken bouillon granules in a small container with lid. Cover and shake to combine. If desired, add ¼ teaspoon dried basil or thyme leaves to flour mixture. Cover and store in a cool dry place.

Quick Quinoa Dumplings

Invert one thawed (2oz.) Square One Organic Quinoa cup, onto cutting board. Using the small end of a melon baller, cut about eight dumplings. Add to hot soup.

Harvest Pumpkin Soup

  • 1 (2 oz.) Square One Organic Pumpkin cup, thawed in fridge
  • 1 Tablespoon Square One Soup Starter (see recipe, below)
  • ¾ cup organic 2% milk or water
  • 1 teaspoon organic maple syrup (optional)
  • dash organic ground cinnamon

Yield: 1 serving
In a small saucepan, combine pumpkin and soup starter. Stir in milk or water and syrup. Cook 3 to 4 minutes over medium-low heat or until mixture slightly thickens and begins to simmer, stirring frequently. Add cinnamon.

Read: Too Many Pumpkins by Linda White.

Note: For 2 servings, simply double all ingredients.

 

You’re Out of Your Gourd Bread

  • 1 cup organic unbleached all-purpose flour 
  • 1 cup organic whole wheat flour
  • 1 teaspoon baking soda
  • 1½ teaspoons organic ground cinnamon
  • ½ teaspoon sea salt
  • ½ cup organic butter, softened
  • 1 cup organic sugar
  • 1 Square One Organic Pumpkin twin pack
    (two 2-oz cups, thawed in fridge)
  • 1 Square One Organic Butternut Squash twin pack
    (two 2-oz cups, thawed in fridge)
  • 2 large organic eggs
  • 1 teaspoon vanilla

Yield: 1 loaf

Heat oven to 350 F. Spray the bottom of a 9 x 5-inch loaf pan with nonstick vegetable cooking spray. (Use organic nonstick cooking spray if available and let us know where you found it.) Set pan aside.

Combine the first five ingredients in a medium mixing bowl. Set aside. In large mixing bowl, cream butter and sugar on medium speed of electric mixer. Add pumpkin, butternut squash, eggs and vanilla. Beat on medium speed until blended. Add flour mixture. Beat on low speed until combined.

Spread batter in prepared pan. Bake for 50 minutes to 1 hour or until wooden pick inserted in center comes out clean. Cool for 10 minutes in pan. Remove from pan and cool on cooling rack. Cool completely before slicing.

* If desired, sprinkle batter with 1 teaspoon organic sugar before baking.

Make your Own – SUPERFOOD Snack Bags – Gourds to GO!

Cut eight ½-inch thick slices from loaf. Lay slices flat on cutting board. Gently press the small end of a melon baller into one slice, cutting twelve to fourteen 1-inch diameter bite-size rounds. (For children under 2 years of age cut rounds in half.) Place rounds in a wax paper-lined ziplock sandwich size bag. Seal and repeat with remaining slices. Place bags in 1-gallon freezer storage bag. Seal and freeze for up to six months.

*SUPERFOOD Snack bags will defrost in about 20 minutes at room temperature and travel well to just about any destination. Discard any unused portion after 4 hours at room temperature. Recycle wax paper; reuse bags

While the pumpkin bread is cooking read Its the Great Pumpkin Charlie Browns by Charles M. Schultz.

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Edible Wall Superfriend of the Month: Tracy Hollenbach

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