Our fresh taste table is back with free samples and free recipes for you to try. The idea with the fresh taste table is to help you come up with new recipes for what’s at the market and in season that week. So stop by and say hi to Linda for a taste and a recipe to take home.



2 lbs.  Butternut squash, peeled seeded and cubed

1 leek, (white parts only) rinsed and roughly chopped

1 medium Granny Smith apple pealed and roughly chopped

1 medium carrot roughly chopped

2 ½ cups chicken or vegetable broth

½ cup canned coconut milk



1 tbsp olive oil

¼ cup thinly sliced leeks (white part only)

½ tsp kosher salt

Coconut milk (optional)

For Soup:  Place the squash, leek, apple, carrot and broth in a slow cooker. Cover and cook on high for 4 hours, until squash is cooked though.

Stir coconut milk into soup mixture.  Puree the soup in the cooker with an immersion blender until smooth. (or in a standard blender in batches).

For Garnish:  Heat a medium nonstick skillet over medium-low heat.  Add oil and leeks and cook, stirring occasionally until golden and crisp, about 10 minutes. Season with the salt.

To serve, pour into bowls and garnish with crispy leeks.  If desired drizzle with a little coconut milk.

Recipe from “skinnytaste FAST AND SLOW” by Gina Homolka