Co-Op Friendly Veggie-Squash Soup

This is a soup I make often in different varieties. You can’t go wrong… the ingredient sizes below are only a reference, feel free to use more or less of anything!


  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 1 butternut squash, peeled and chopped into bite-sized pieces (always available at the co-op!)
  • 1 can beans (black, great northern, whatever you have).
  • 1 can diced tomatoes
  • half a cabbage, chopped
  • chicken stock (4 cups) + however much water needed to cover ingredients.
  • salt/pepper
  • 1 tsp thyme
  • 1 tsp oregano


  1. Brown onion in EVOO in medium-hot skillet until translucent. Season with salt and pepper. Add garlic when onion is almost done and cook until fragrant.
  2. Add a little more EVOO. Add chopped squash, beans, tomatoes, and cabbage. Stir, add thyme and oregano to coat everything. Let flavors mingle for about 30 seconds.
  3. Add chicken stock (or water) to cover ingredients and bring to a boil.
  4. Once boiling, turn down to low heat and simmer until squash is cooked through.
  5. Serve with buttered bread or freeze to thaw for another time. Leftovers freeze well.

Moosewood’s Cauliflower Cheese Pie

By: Katie Kleino

From: Recipe Source

-----------------------POTATO CRUST-----------------------
            Butter (for greasing pan)
       2 c  Grated raw potato
     1/4 c  Grated onion
       1    Egg, lightly beaten
       1 ts Salt
       1 tb Flour
            Olive oil (for brushing)

       1 tb Olive oil
       1 lg Onion, thinly sliced
       2    Cloves garlic, finely chop
            Salt & pepper to taste
     1/2 ts Dried basil
     1/2 ts Dried thyme
       1    Med. cauliflower, coarsely
       1 c  Grated Cheddar cheese
       2    Eggs
     1/4 c  Milk
            Paprika (for sprinkling)

For directions, click here.