Serves 12

Ingredients:

4 lbs roasted butternut squash
4 tablespoons olive oil
4 garlic gloves
Coarse kosher salt
1 cup heavy whipping cream
4-5 sage leaves roughly or lightly chopped
¼ cup (1/2 stick) butter
1 cup of diced onion
7 cups low-salt chicken broth
12 fresh sage leaves (for garnish)

FARMfood: Green Living with Chef Daniel Orr

Farmers' Market Corn Chowder with Herbs I love this soup straight up, but try it with the addition of smoked
trout, crabmeat, or chopped prawns. It is good both hot and chilled.

Folks served: 8

FARMfood: Green Living with Chef Daniel Orr

I make this soup from local cress grown on Heartland Farm Creek. The beautiful young farmer brings her greens in a couple of times a week in the spring and early summer. The lovely white flowers make a beautiful garnish. The soup may be served either hot or cold, depending on the weather. In either case, quickly chill it so it keeps the vibrant green color, then reheat, if desired, just before serving.

Folks served: 8

5 bunches watercress, stems and leaves separated
2 onions, sliced
6 garlic cloves

This soup is delicious in winter and summer and is a great way to eat your greens! If you can't find broccolini at your local market substitute broccoli and peel the stems (this is not necessary with broccolini because of its tenderness). Broccolini is a hybrid of broccoli and Chinese kale. The result is a tender, slightly sweet vegetable with edible stems and florets. 

The ever popular tomato soup but made in a healthier way. A delicious starter soup for every food lover.

Ingredients:

3 pounds Heirloom tomatoes such as Hawaiian Pineapple or Brandywine
2 cups lemon cucumbers, peeled, seeded, and diced
2 cups onions, diced

Serves 6-8 people

Note: You will need oven proof bowls for this recipe.

3 oz organic butter
1 tablespoon olive oil
3 pounds yellow onions, thinly sliced
1 teaspoon sugar
1 tablespoon flour
4 cups homemade or store bought organic chicken stock
4 cups homemade or store bought organic veal or beef stock
1/2 cup brandy
French baguette
1 1/4 pounds of gruyere cheese or another fine Swiss cheese, grated (avoid baby Swiss cheese, it does not have the flavor and does not melt well)
salt - kosher or sea salt to taste
pepper - to taste, fresh cracked pepper has the most flavor

A wonderful Organic Pumpkin Soup recipe made with Apple Croutons

Chef's note: Do not use the traditional Jack-O-Lantern pumpkin for this recipe, as it can be watery and lacks flavor. Try an organic heirloom pumpkin such as Cinderella's Carriage, or any other organic heirloom variety that packs a punch with flavor.