contact us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right.

3394 Brown Island Rd S
Salem, OR, 97302
United States


Recipe Blog

We want to help you enjoy ALL of the diversity of produce that can be grown in the Willamette Valley and strongly believe that most everyone can enjoy most every vegetable by finding the right preparation!

Roasted Golden Acorn Squash and Coconut Soup

Jacob Bailey


1 tbsp virgin coconut oil
½ large onion, diced
3 cloves garlic, minced
Flesh of 2 golden acorn squash, about 4 to 5 cups
½ tsp salt
¼ tsp ground clove
¼ tsp crushed red pepper
1 ½ cups vegetable stock
1 (13.5 oz) can coconut milk

Serves: 4

Garnish options: toasted coconut, chopped pistachios, chopped cashews

Heat the oil in a soup pot over medium-high heat. Add the onion and garlic. Cook until tender, about 5 minutes.

Add the squash, salt, clove and red pepper. Cook for 1 to 2 minutes more.

Stir in the vegetable stock. Use an immersion blender to puree the soup, or transfer the soup to a blender and puree until smooth.

Once the soup is pureed, stir in the coconut milk and cook until heated through, 2 to 3 more minutes. Top with toasted coconut or nuts before serving, if desired.