Just the idea of cable-knit sweaters and steamy squash soup has us drowning in fall feels, long before the weather actually justifies it. We’re indulging the early start with a delicious collaboration from L.A. farm-to-doorstep delivery service, Out of the Box Collective: Featuring recipes from a new farmers market-inspired cookbook, this box is everything we need to celebrate the emerging season including this incredible green apple and butternut squash soup recipe…

San Luis Obispo (SLO) is home to 20 weekly farmers’ markets, creating a vibrant local food scene of rich cheeses, meats, fish, breads and produce. It’s also fertile ground for chefs, small-batch food makers, restaurateurs and cookbook writers who come together to continue the creative journey of cooking. Out of the Box Collective has curated an inspirational box for food lovers who appreciate local traditions and want a simple dinner experience to reflect the SLOcal bounty of both food and people coming together to create culinary magic.

Our farmers’ market hero in the SLOcal space is Kendra Aronson. The writer and publisher of The SLO Farmers’ Market Cookbook, Kendra has compiled a collection of recipes – many by the folks in the community – to showcase the local ingredients that are in several signature dishes from Southern and Central California. By enjoying this box, you’ll also get to explore some of the dishes from Kendra’s stunning cookbook.

When we share our cookbook secrets, we all grow that much closer to the beauty of local and less commercial, handmade and less machine manufactured, intimate and less impersonal. We support a local food economy with seasonal produce that’s best for our health and wellbeing. Who doesn’t want to support a food and farming community and culture that is this colorful, bountiful and delicious?

Green Apple + Butternut Squash Soup


For the soup:
1 Tbsp butter
1 yellow onion, diced
1 rib of celery, diced
1 carrot, diced
1 large butternut squash, approximately 6 cups chopped
1-2 tart green apples, approximately 2 cups chopped
3 cups of chicken broth (or vegetable broth)
pinch of nutmeg
salt and pepper

To garnish:
crème fraîche
chives, chopped
freshly cracked pepper


Combine butter, onion, celery and carrot in large saucepan over medium heat. Cook for 5 minutes. While this mirepoix is cooking, prep the squash and apples. Peel, remove seeds and chop the butternut squash. Peel, core and chop the apples. The squash-to-apple ratio should be 3:1.

Add the chopped squash, chopped apple and broth to the mirepoix. Bring to a boil. Simmer for 10 minutes or until squash is soft. Purée with a hand mixer. Add spices to taste.

In a squeeze bottle, add some crème fraîche. Thin out the crème fraîche with a splash of milk if needed. Drizzle over the top of each bowl of soup, garnish with chopped chives and freshly cracked pepper. Serve with a nice slab of crusty buttery bread.

Excerpted from The San Luis Obispo Farmers’ Market Cookbook: Simple Seasonal Recipes & Short Stories from the Central Coast of California by Kendra Aronson, copyright © 2015, self-published by Kendra Aronson Creative Studio. Photography copyright © 2015 by Kendra Aronson.


In The Box:

With is box, you’ll enjoy seasonal ingredients such as Brussels sprouts, butternut squash, leeks, mushrooms, tart green apples and pomegranates.

Box recipes include: grilled sausage, poached eggs and hasselback potatoes with pistachio pesto; whole roasted chicken and blackened Brussels sprouts; Santa-Maria style tri-tip; green apple and butternut squash soup; and mushroom and leek quiche.

How To Order:

Autumn is around the corner, and this box will put you in the midst of multiple colors and a change of palate: Order here before September 20th for delivery across L.A. on September 26th!

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