From our Family to Yours

Butternut Squash Soup

Prep Time 10 minutes
Cook Time 30 minutes
Course Main Course, Side Dish, Soup
Cuisine American, Indian
Servings 6
Calories

Equipment

  • 1 Large Saucepan
  • 1 Immersion Blender A regular blender or a potato masher is a great substitute

Ingredients
  

  • 1 Butternut Squash Peeled, seeded, and cut into rough chunks
  • 1 Medium Onion Diced
  • 2 Celery Stalks Diced
  • 1 Medium Carrot Diced
  • 4 tbsp Cooking Oil
  • 1/4 tsp Salt
  • 1/4 tsp Pepper
  • 3 cups Chicken or vegetable broth
  • 1/8 tsp Nutmeg
  • 1 Small Lemon Juiced
  • 1/2 cup Heavy cream or milk (optional; substitute any milk alternative)
  • 3 sprigs Thyme
  • 2 Bay leaves

Instructions
 

  • Heat oil in a large saucepan. Immediately add onion, celery, carrot, squash, and whole thyme sprigs (if using).
  • Reduce heat to medium, season with salt and pepper, and cook, stirring occasionally, until vegetables are softened but not browned, about 5 minutes.
  • Add stock, and bay leaves. Increase heat to high and bring it to a boil. Reduce to a bare simmer and cook until squash is completely tender, about 20 minutes.
  • Using tongs or a fork, discard bay leaves and thyme stems. Add heavy cream or milk, if using.
  • Serve

Notes

If you have leftover bread in the home, cut it into cubes and toast it to make croutons to serve on top of the soup.

One Skillet Butternut Squash Gnocchi with Sausage

A convenient recipe you can make in one pan
Prep Time 15 minutes
Cook Time 25 minutes
Course Main Course
Servings 6
Calories

Equipment

  • 1 Large skillet or dutch oven

Ingredients
  

  • 5 tbsp Unsalted butter divided
  • 1 lb sausage removed from casings, if needed
  • 1 small butternut squash cut into 1/2 inch cubes
  • 1 small onion chopped
  • 3 cloves garlic
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 tsp sage
  • 1/4 tsp ground nutmeg
  • 1 1/2 cups low-sodium chicken broth
  • 1 lb gnocchi
  • 5 cups loosely packed spinach
  • 1/4 cup grated Parmesan cheese

Instructions
 

  • Melt 1 T butter in a large skillet with a tight fitting lid over medium high heat. Once the butter is melted, add the sausage.
  • Cook, breaking apart the meat, until it is browned and cooked through, about 5 minutes. Transfer the sausage to a plate.
  • Reduce the skillet heat to medium. Add the remaining 4 tablespoons butter. Once melted, add the squash and onion. Cook, stirring occasionally, until the squash is tender and golden. About 8-10 minutes.
  • Add the garlic, salt, pepper, sage, and nutmeg. Continue cooking until the garlic is softened and fragrant, about 1 additional minute.
  • Add 1 1/2 cups of broth and gnocchi to the skillet. Increase the heat to medium high. Stir in the gnocchi, then cover the pan.
  • Cook, covered, until the gnocchi is just tender, about 5 minutes.
  • Uncover and stir in the sausage. Stir in the spinach a handful at a time, allowing it to wilt.
  • Sprinkle with Parmesan and season to taste.

Notes

TO STORE: Refridgerate gnocchi in an airtight storage container for up to 4 days.
TO REHEAT: Rewarm gently in the microwave or on the stovetop with a splash of extra broth or water to keep it from drying out. 
TO FREEZE: Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refridgerator before reheating.
Food Bank for Larimer County Web Search

Important Food Recall Notice

Feeding America issued notice of an urgent product recall of a variety of Albertsons Companies/Supplier products Oct. 3.

The Food Bank has isolated and disposed of these products and made all Food Bank partners aware of the situation. Anyone who may have received these products is asked to dispose of them.

UPDATE: We are currently providing support to our partner agencies. Hygiene items are the most requested, including diapers, period products, toothbrushes and toothpaste. Visit any of our locations to donate food or supplies.

The Food Bank for Larimer County is carefully monitoring the status of the Alexander Mountain Fire. 

If you or someone you know needs food, please know that the Food Bank’s no-cost markets are available as a resource.

Locations and hours:

Loveland Fresh Food Share, 2600 N. Lincoln St., in Loveland

Fort Collins Fresh Food Share, 1301 Blue Spruce Dr., Fort Collins

10 a.m. to 3 p.m. Tuesday, Thursday, Friday and Saturday and noon to 3 p.m. Wednesday

PRESIDENT’S DAY CLOSURES

The Fresh Food Shares are closed Saturday, February 15.

The office is closed Monday, February 17.

Nuestras despensas de fresh food share están cerradas el sábado 15 de febrero.

Nuestras oficina del banco de comida estará cerrada el lunes 17 de febrero.

MEMORIAL DAY CLOSURES

The Food Bank will be closed Saturday, May 24. This affects both shopping locations in Fort Collins and Loveland.

Administrative offices will be closed Monday, May 26.

***

El Banco de Alimentos permanecerá cerrado el sábado 24 de mayo. Esto afecta a ambos centros comerciales de Fort Collins y Loveland.

Las oficinas administrativas permanecerán cerradas el lunes 26 de mayo.

ROAD CLOSURES WILL IMPACT EASY ACCESS TO FORT COLLINS FOOD SHARE: 

A full closure of northbound College Ave. in Fort Collins will affect easy/regular access to our Food Share location at 1301 Blue Spruce from April 15 – 19. Plan accordingly. 

PLEASE NOTE: The Loveland Fresh Food Share has closed early Saturday, Feb. 24. It will re-open during regular business hours Tuesday. 

FOOD BANK CLOSURE:

The Food Bank Food Share location at both Fort Collins (Blue Spruce) and Loveland (Lincoln Ave.) are closed Saturday, April 6.

Administrative Offices at Wright Drive in Loveland are closed Friday, April 5. 

CIERRE DEL BANCO DE ALIMENTOS:

Las ubicaciones de Food Share del Banco de Alimentos en Fort Collins (Blue Spruce) y Loveland (Lincoln Ave.) estarán cerradas el sábado 6 de abril.

Las oficinas administrativas en Wright Drive en Loveland estarán cerradas el viernes 5 de abril.

Due to inclement weather, the Food Bank’s office and Fresh Food Shares will be closed Tuesday, Jan. 16.
Normal business hours will resume at all locations Wednesday.
Please stay warm! 
 
Debido a las inclemencias del tiempo, la oficina del Banco de Comida y Fresh Food Shares estarán cerradas el martes 16 de enero.
 
El horario comercial normal se reanudará en todas las ubicaciones el miércoles.
 
¡Manténgase abrigado!

Due to winter holidays, please observe the changes in our regular schedule listed below:

 

Dec. 23-26: Food Share Pantries & Administrative Offices CLOSED

Dec. 27-29: OPEN Regular Hours

Dec. 30 – Jan. 1: Food Share Pantries & Administrative Offices CLOSED

Jan. 2: OPEN – Resume Regular Hours

 

We are different together.

At FBLC we are not all the same. And that is our greatest strength. We draw from our differences of who we are, what we have experienced, and how we think. We cultivate a dynamic and diverse work environment, one that plays a critical role in our ambitious work to end hunger, so we believe in including everyone.

FBLC is an equal opportunity employer that does not discriminate on the basis of actual or perceived race, color, creed, religion, national origin, ancestry, citizenship status, age, sex or gender (including pregnancy, childbirth and pregnancy-related conditions), gender identity or expression (including transgender status), sexual orientation, marital status, military service and veteran status, physical or mental disability, genetic information or any other characteristic protected by federal, state or local laws and ordinances in the provisions of its programs, services, or activities to include discrimination against a person because the person complained about discrimination, filed a charge of discrimination, or participated in a discrimination investigation or lawsuit.

FBLC’s management team is dedicated to this policy with respect to recruitment, hiring, placement, promotion, transfer, training, compensation, benefits, employee activities, access to facilities, and programs and general treatment during employment.

We embrace a philosophy that recognizes and values diversity.

Our goal is to attract, develop, retain, and promote a talented diverse workforce in a culture where all employees will contribute to their fullest potential.

FBLC endeavors to make our careers site accessible to any and all users. If you would like to contact us regarding the accessibility of our website or need assistance completing the application process, please contact our Human Resources team at hr@foodbanklarimer.org. This contact information is for accommodation requests only and cannot be used to inquire about the status of applications.

Thinking about applying and feel you may not meet all of our qualifications?

If you believe you can shine in one of our roles, we encourage you to apply!

Be aware of altered Food Share hours during the week of
Thanksgiving:

Monday, November 20 | OPEN | 10:00 am – 3:00 pm
Tuesday, November 21 | OPEN | 10:00 am – 3:00 pm
Wednesday, November 22 | OPEN | noon – 3:00 pm
Thursday, November 23 | CLOSED
Friday, November 24 | CLOSED
Saturday, November 25 | CLOSED
Sunday, November 26 | CLOSED
Monday, November 27 | CLOSED – Regular schedule resumes

If there is a government shutdown...

The most important thing for you to know, is the Food Bank for Larimer County IS NOT A GOVERNMENT AGENCY. No matter what happens, we will remain open and available to support you. 

There will be other changes you’ll need to know about.  Click here to learn more. 

Si hay un cierre del gobierno...

Lo más importante que debe saber es que el Banco de Comida del Condado de Larimer NO ES UNA AGENCIA GOBERNAMENTAL. Pase lo que pase, permaneceremos abiertos y disponibles para apoyarlos.

Habrá otros cambios que necesitarás conocer. Clic aquí para saber más.

The Food Bank for Larimer County’s no-cost markets will be closed Saturday, Aug. 31. 

Our Administrative Office will be closed Monday, September 2.

***

El Banco de Comida estará cerrado sábado, 31 de agosto y lunes, 2 de septiembre.

Food Bank for Larimer County is closed Wednesday, August 23, 2023.


Banco de comida ester estará cerrado el miércoles, 23 de agosto de 2023.