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There’s nothing like the comforting aroma of simmering squash on a crisp fall evening. This velvety soup is full of warm spices and creamy goodness, the perfect starter for a cozy dinner or a stand-alone bowl on a chilly day.
1 medium butternut squash, peeled and cubed 2 carrots, chopped 1 onion, diced 3 cloves garlic, minced 4 cups vegetable broth 1 tsp thyme ½ tsp nutmeg 1 cup coconut milk (or heavy cream) Salt & pepper to taste In a large pot, sauté onion, garlic, and carrots until soft. Add squash, broth, thyme, nutmeg, salt, and pepper. Simmer 20–25 minutes until squash is tender. Blend until smooth, then stir in coconut milk or cream. Serve warm with crusty bread. Tip: For added protein, try chopped bacon or ham. Add fun toppings like croutons!
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The shift from summer to fall is the best time to cozy up your pantry, and Sprout’s Barn2Door makes it easy. Think about how much better mornings feel with a drizzle of pure maple syrup on pancakes, or a spoonful of local honey stirred into hot tea. Add in some crunchy granola, hearty oats, and a simple pancake mix, and suddenly your kitchen feels stocked and ready for whatever the week brings.
And it’s not just shelf-stable goodies—you can grab farm-fresh eggs to round out breakfast, plus crisp cucumbers and crunchy cabbages that are perfect for salads, sandwiches, or even a little fall pickling project. The best part? Everything comes straight from Minnesota farmers and makers, so when you order through Sprout’s Barn2Door, you’re not only filling your shelves, you’re supporting local families who grow and produce with care. So if your pantry is looking a little bare, or you’re just craving some simple, local staples, take a peek at Sprout’s Barn2Door. Stock up on honey, syrup, oats, and more—and enjoy the comfort of knowing the best of Minnesota is right in your kitchen. 👉 Shop Sprout’s Barn2Door today and make your pantry happy.
Sprout specializes in working with small family farms to aggregate locally produced fruits, vegetables and shelf-stable items that are 100% produced in Central Minnesota. Sprout works with numerous restaurants, food cooperatives, hospitals, long-term care facilities and manages a direct-to-consumer Community Supported Agriculture Program. Through this USDA Farm to School grant program, Sprout worked area school districts to develop, test and implement brand new recipes that feature often underutilized produce, including beets, carrots, rutabaga and squash. A Core Team consisting of food service directors, head cooks and food service staff created, developed, critiqued and adjusted the recipes. Students participated in six sensory exploration tasting events. The Core Team then completed Train the Trainer sessions of over 24 additional food service staff. The farm to school network creates immeasurable positive impact on both producers and school districts nationwide. For Sprout and Central Minnesota districts, the initiative has been instrumental in education of students and staff about the origins of the produce on their plates. Sprout seeks opportunities to support small family farms in central Minnesota through the longstanding relationships with food service directors and to advance our efforts on innovative ways to continue to introduce locally grown, nutritious foods onto the plates of school-aged children. By: Kelley Dillon
This recipe was inspired by our CSA which included leeks from Kleinschmidt Farms."1 in 9 U.S. households are food insecure." - U.S. Department of Agriculture, 2020 Food justice is a holistic and structural view of the food system that sees healthy food as a human right and addresses structural barriers to that right. Sprout addresses barriers to accessing local, nutritious food by aggregating products from local farmers. Buying local food is a form of food justice because it strengthens the local food system and improves access to nutritious food. When local farmers are supported, the community is supported Leeks are a member of the onion family. These root vegetables can be wild or cultivated. Wild leeks, or ramps, are smaller and have a more intense onion-like flavor. Cultivated leeks are larger and have a sweeter onion flavor. Leeks are a good source of vitamins K, A, C, and B6, as well as minerals iron and manganese. Vitamin K is essential for bone health and blood clotting.
By: Kelley Dillon
This recipe was inspired by our CSA which included butternut squash from Eagle Valley."[Food sovereignty] puts the aspirations and needs of those who produce, distribute and consume food at the heart of food systems and policies." - Nyéléni, food sovereignty activist “Three Sisters” refers to the trio of corn, beans, and squash. Many Native American tribes interplanted this trio. this method of interplanting introduced biodiversity, which does many things—from attracting pollinators to making the land richer instead of stripping it of nutrients. Together, the three sisters provide both sustainable soil fertility as well as a healthy diet. There are two types of squash: summer and winter. Butternut squash is a variety of winter squash. Many other varieties come in different shapes, sizes, and colors. Butternut squash is packed with fiber, vitamin A, vitamin C, potassium, and magnesium. Magnesium is one of seven essential macrominerals. Magnesium helps to maintain nerve and muscle function, bone strength, a steady heartbeat, and supports the immune system. Food sovereignty is the right to healthy and culturally appropriate food produced through ecologically sound and sustainable methods. Power in the food system can be reclaimed by rebuilding relationships between people and the land, and between food providers and those who eat.
By: Kelley Dillon
This recipe was inspired by our CSA which included bell peppers from Enos Bontrager."Eating is an agricultural act." - Wendell Berry, author, food activist, and farmer Bell peppers, or sweet peppers, have been cultivated for over 9000 years. They originated from Central and South America. Now, bell peppers are used in virtually every cuisine. Although typically thought of as vegetables, bell peppers are actually fruit. They come in a rainbow of colors: red, green, yellow, orange, purple, dark brown, and cream. Bell peppers change colors and sweeten as they ripen. Red, yellow, and orange bell peppers are actually green bell peppers that have been left on the vine to continue ripening. Bell peppers are an excellent source of fiber, potassium and vitamins A, C, and B6. A large red pepper has 3X more vitamin C than an orange. Vitamin C is necessary for the growth, development and repair of all cells and body tissues. The food system is a complex network of activities involving the production, processing, transport, consumption, and disposal of food. Buying local products simplifies the food system and ensures the highest quality of product. It also improves local food access and and supports families in the community.
By: Kelley Dillon
This recipe was inspired by our CSA which included carrots from Enos Bontrager."Make half your plate fruits and vegetables." - Dietary Guidelines for Americans, 2020-2025 Enos Bontrager is an Amish farmer. In addition to being certified organic, they forgo motorized mechanical equipment. They rely on teams of horses and true grit to plant, raise, and harvest their products that are made available to the community by Sprout. The social determinants of health are the economic and social conditions that influence individual and group differences in health status. This includes the ability to access and afford nutritious food. Carrots are a root vegetable in the parsley family. The natural season is late summer and fall, but they may be harvested throughout the winter. Two types exist: wild and cultivated/ domesticated carrot. There are several hundred varieties of orange, purple, yellow, and white colors. Carrots are an excellent source of vitamin A, as well as vitamins B6, B7, C, K, and minerals potassium and magnesium. Vitamin A promotes eye, skin, and immune health.
By: Kelley Dillon and Jenny Breen
This recipe was inspired by our CSA which included apples from Oasis Orchards."I want to provide something good for my community and improve access to fresh produce." - Christine Albrecht, Oasis Orchards Apples have been beloved since the beginning of human history. There are thousands of apple varieties. Since the apple breeding program began at the University of Minnesota in 1888, nearly 30 apple varieties have been developed. These varieties include SweeTango, Honeycrisp, Zestar!, Kinderkrisp, and SnowSweet that are grown at Oasis Orchards. Christine Albrecht at Oasis Orchards began growing apples because she wanted to address food insecurity in the community by improving access to fresh produce. Food insecurity is the lack of reliable access to affordable, nutritious food. Apples are fruit that grow from flowering trees. Apple trees take 4-5 years to produce their first fruit. Apple varieties that fall into three broad categories: cider, cooking, and dessert varieties. They differ in size, shape, acidity, crispness, flavor, and shade of red, green, or yellow. There is truth to the saying “an apple a day keeps the doctor away.” Apples are nutrient dense. Nutrient dense food is the foundation of a healthy eating pattern and is recommended to maintain good health and prevent disease. Apples are full of vitamins A and C, potassium, fiber, and antioxidants. Vitamin C is important for immune function and skin health.
By: Kelley Dillon and Jenny Breen
This recipe was inspired by our CSA which included garlic from Glassworks Vines."There’s nothing better than growing your own food and buying local so you know where your food comes from." - Joy Hoppe, Glassworks Vines Garlic was one of the first herbs cultivated. Originally used for medicinal purposes, it’s now mostly used as a spice that enhances the flavors of a dish. Throughout time, garlic has been a staple in virtually every cuisine around the world. Joy Hoppe is a 5th generation farmer of Glassworks Vines. She believes food is at the center of health equity. Health equity is the equal opportunity for everyone to achieve good health by reducing barriers like limited access to nutritious food. Garlic cloves are found in the bulbs of bulbous plants. Two types of garlic, softneck and hardneck, differentiate based on stiffness of the plant stem, size, color, and flavor intensity. However, softnecks do not grow well in MN because of our colder climate. Pungent flavors of garlic and other herbs can replace excess salt in food. Most Americans consume too much sodium from processed foods. Cooking at home is a way to maintain healthy sodium intake. Garlic is also full of vitamin B6 and C, copper, manganese, selenium, and phytonutrients.
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