Warm Up with Coconut Curry Squash Soup

With the chill and cold in the air today seems like the perfect day to post a few of our most popular recipes from our past Harvest Festival! We have two great soups and a stew plus a few ideas to go along with it. 

Our fall cooking classes have also been creating wonderful dishes that we’ll continue to post along the way. Healthy eating never tasted so good 🙂 It’s all those local organic veggies!

Three Sisters Chili





A Great Big Harvest Festival Thank You!

Plus a couple of pumpkin pie recipes 🙂  What an amazing Harvest Festival we had on Sunday!  The weather was just right and everyone was having a great time.  There were some beautiful flower wreaths/crowns, great musical instruments and plenty of well decorated lunch bags. 

We would like to thank all the folks that came out and participated in our activities and ate all our food for us (we were worried that we made too much).  Plus we would really like to thank all of our amazing volunteers and special guests for all the help, enthusiasm and entertainment they provided!  We really can’t run these events without them.  Finally, as always, we also want to thank our amazing Program Leaders for all of their hard work and dedication!  They are one outstanding bunch.

Now for what you’ve all been waiting for … The Pumpkin Pie Recipe.  This is a special recipe given to us by our friends down at Colborne Lodge.  The pie filling comes from The Canadian Home Cookbook –  printed in 1877 and compiled by the Ladies of Toronto and Chief Cities and Towns in Canada.  It was assumed that all ladies knew how to make a basic pie crust so no recipe for one was provided … This is where we looked towards new technologies and hit the internet to find Martha Stewart’s basic pie crust recipe. 😉  Interestingly enough this pie crust recipe hasn’t changed much since the Ladies of Toronto and Chief Cities and Towns in Canada put out their cookbook a century and a half ago (although I’m pretty sure the food processor is a relatively new addition!).

We did change a few things from the original version to get a piece of pie that was a little more … mobile friendly.  So I’ll list the original recipe and our pumpkin pie/bar/cookie recipe.

Continue reading “A Great Big Harvest Festival Thank You!”

Cocconut Curry Squash Soup = Yummy!

With that November chill in the air and local squash at the farmer’s markets and grocery stores it’s time for a little soup!  Sweet and full of flavour, healthy and colourful, this soup will please the whole family.  This soup freezes well so make sure you make plenty of it!

Coconut Curry Squash Soup


1 pie pumpkin or butternut squash, cut in half and seeded
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, chopped or minced
1-2 teaspoons fresh ginger, minced
1 15-ounce can coconut milk
2 cups water (more if needed)
3 teaspoons curry powder
1 teaspoon coriander
1 teaspoon cinnamon
½ teaspoon cayenne (optional)
Salt and pepper to taste
¼ cup fresh cilantro


Bake the halved squash in the oven for 45 minutes at 350°F (or until quite soft).  When squash is cooked, sauté the onion and garlic in a large pot with olive oil for 3-5 minutes until tender then add the ginger and spices.  Spoon out the insides of the squash, and add to the pot.  Add the coconut milk and water.  Puree in a food processor or with a hand blender (cool first).  Add salt and pepper to taste, and simmer for 5-10 minutes.  Add the fresh cilantro, stirring it in while still hot.  Yields 6 servings.