Butternut Squash Soup

It's bone chilling cold outside and you have literally tons of butternut squash lying around.  What to do?  Cozy up with a warm bowl of butternut squash soup that's what!


Mash It Up

Hey Everyone.  This week we are finally harvesting our new crop of German Butterballs.  German Butterballs are the best mashing potatoes ever.  They are creamy and deep yellow inside.  If you have ever had a Yukon Gold, Butterballs are a lot like those, but better!  And we have them just in time for Thanksgiving.  

This week I picked a recipe for mashed potatoes, but kicked up a notch with dijon mustard.  It is a really great recipe so give it a shot this year at your holiday table.

Dijon Mashed Potatoes*


  • 1 pound german butterball potatoes
  • Salt
  • 1/2 cup milk
  • 2 tablespoons unsalted butter
  • pinch ground nutmeg
  • 1 tablespoon whole grain Dijon mustard
  • Freshly ground black pepper


Fill a large sauce pan about halfway, with warm water. Bring to a simmer. Peel and slice potatoes, and add them to the simmering water. Add a few pinches of salt, increase the heat, and bring to a boil. Check the potatoes with a knife. If the knife has some resistance, continue simmering the potatoes until the knife comfortably slides through the potatoes. When the potatoes have cooked through about 15 minutes, drain them in a large colander. Add them back to the saucepan. To the saucepan, add the milk and butter, followed by a the nutmeg. Mash potatoes until smooth. Stir in dijon mustard. Season with more salt and pepper, to taste.


This is the last recipe before Thanksgiving, so we want to wish everyone a fun and safe holiday.  Take some time to enjoy family and fresh produce!

*Copyright Food Network


Rainbow Carrots!

Hey everyone.  This year at Weiser Farms we have really beautiful rainbow carrots.  We have them in red, white, orange, yellow, and purple.  They not only look awesome but taste really good.  So this week's recipe for Thanksgiving is for carrots.  Carrots are a staple at Thanksgiving and this recipe lets them take center stage in this yummy side dish.  The recipe calls for Cippolini Onions, but if you can't find those you could always substitute it with a regular sweet onion.  

Roasted Rainbow Carrots and Cippolini Onions*


  • 1 pound cippolini onions, ends trimmed and peeled, halve larger onions
  • 2 pounds baby rainbow carrots
  • 2 tablespoons canola oil
  • 1 tablespoon butter, melted
  • 1/4 cup white wine
  • 1/4 cup chicken stock
  • Salt and coarsely ground black pepper
  • 2 tablespoons chopped fresh Italian parsley leaves


Preheat oven to 400 degrees F.

 On a sheet tray, toss onions and carrots with oil, butter, wine, and stock. Season with salt and pepper. Roast until golden and caramelized, about 25 to 30 minutes. Toss in a shallow serving bowl and garnish with parsley.

*copyright  Food Network


Squash it

Hey everyone.  When I think of Fall and Thanksgiving, the first thing that comes to my mind is Butternut squash.  It is the color of falling leaves and will brighten up any Thanksgiving table.  Did you know you can use it as a substitute for pumpkin?  It's true.  If you are tried of buying canned pumpkin for your pies, this year try Butternut squash instead.  You won't be sorry.

Consider this recipe for your Thanksgiving meal this year:

Roasted Butternut Squash and Shallot Soup


  • 4  cups  (1-inch) cubed peeled butternut squash (about 1 1/2 pounds)
  • 1  tablespoon  olive oil
  • 1/4  teaspoon  salt
  • 4  large shallots, peeled and halved
  • 1  (1/2-inch) piece peeled fresh ginger, thinly sliced
  • 2 1/2  cups  fat-free, less-sodium chicken broth
  • 2  tablespoons  (1-inch) slices fresh chives
  • Cracked black pepper (optional)


1. Preheat oven to 375°.

2. Combine first 5 ingredients in a roasting pan or jelly-roll pan; toss well. Bake at 375° for 50 minutes or until tender, stirring occasionally. Cool 10 minutes.

3. Place half of squash mixture and half of broth in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large saucepan. Repeat procedure with remaining squash mixture and broth. Cook over medium heat 5 minutes or until thoroughly heated. Top with chives and pepper, if desired.



Try This For Thanksgiving

Hey everyone.  From now until Thanksgiving I will be posting a recipe a week featuring different Weiser produce that you could make for the big Thanksgiving meal.  So make sure to check back here once a week to check out the new recipe.  Anything we can do to make your Thanksgiving prep a little easier is our pleasure.


This week we are featuring parsnips.  Parsnips look like a white carrot, taste mild, and are sweet. They are really delicious, often overlooked and underrated.  Try out this recipe for herbed butter parsnips that will taste great along side a turkey:

Herbed Butter Parsnips*



  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon unsalted butter
  • 2 pounds parsnips, peeled and sliced into circles
  • salt and freshly ground black pepper

Herb Butter

  • 1/2 pound unsalted butter, softened
  • 1/2 cup mixed chopped fresh herbs, like chervil, parsley and chives
  • Kosher salt and freshly ground black pepper


Put the olive oil and butter into a large pot over medium-high heat. Add the vegetables and toss to coat them well with the fat; season with salt and pepper. Add 1 cup water and bring to a boil. Lower the heat to a simmer, cover the pot, and cook until the vegetables are tender, about 20 minutes.

Meanwhile, make the Herb Butter by combining the soft butter and herbs together; season with some salt and pepper.

To serve, spread some Herb Butter in the bottom of a bowl. Add the hot vegetables and dot with more Herb Butter. Moisten with some of the cooking liquid and serve.

*recipe curtesy of the Food Network and Tyler Florence