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Barb Zabinsky’s & Harrowsmith’s

Squash Soup with Kale Chips

Vegetables used in this recipe
Bay Leaves, Butternut Squash, Celery, Garlic,

Onions, Oregano, Potato

To learn how to grow any of these vegetables
click on the specific name above.

SOUP is one of the most comforting foods ever created. The great thing about soup is that you can adjust any recipe to “make it your own”.

There is not a “wrong” way to make soup. Just let your cooking instincts take over and don’t be afraid to experiment. If you want to add a certain spice of vegetable that is not in a recipe … then do it!

There is nothing more welcoming in a home than the smell of a homemade pot of soup simmering on the stove. Soup makes a truly satisfying meal … so get out your stock pots and get creative!

1 butternut squash, peeled, seeded and chopped into large chunks

1 cup celery and celery leaves, chopped

1 cup onion, chopped

2 cups potatoes, chopped

2 large cloves of garlic, chopped

1 tsp salt

2 - 3 bay leaves

2 tsp brown, coconut or date sugar
1 tsp curry powder
½ tsp dried basil
½ tsp dried oregano
½ tsp cinnamon
1 cup raw cashews, soaked in water overnight in the fridge


Put all the ingredients into a large stock pot and cover with 8 cups of water.

Heat over medium-high heat until boiling, then turn down to medium heat.

Let simmer until the chunks of squash are cooked through.

Remove the bay leaves and discard.

Ladle out ¾ cup of the cooking liquid (it’s ok if there are random bits of veggies floating in it) and put in the bowl of a large food processor. Add the soaked cashews and blend until smooth, scraping down the sides as needed until everything’s evenly pureed.

Scrape the cashew mix into the stock pot and, using a hand-held immersion blender, puree the soup until smooth.


For a stronger curry flavour, double the curry powder.

Makes an enormous amount – about 10 grown-up, main attraction servings.


Freezes well.



Barb Zabinsky's

Kale Chips with Hummus

Vegetables used in this recipe

To learn how to grow any of these vegetables
click on the specific name above.

I was forever overcooking my kale chips until, out of desperation, I added some leftover hummus to the mix. Eureka!

1 large bunch of leafy kale
½ cup hummus

1 tbsp olive oil
¼ tsp salt



Wash and roughly chop the kale into chip-sized pieces, removing the largest and hardest parts of the leaf’s rib.

In a large bowl, massage the olive oil, salt and hummus into the kale with your hands until the kale is evenly coated.

Spread on a baking sheet lined with parchment paper and cook at 350°F for about 10 minutes.

Turn the chips over and mix them around, then put them back in the for another 10 minutes.



Recipe courtesy of
Barb Zabinsky


What Soup Will YOU Grow this year?

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