Monday, October 14, 2013
Winter squash are some of my favourite foods. I love almost everything about them! While this time of year tends to focus on pumpkins, there are so many delicious squashes, I can't stop at this popular variety!
Here are the links to the two squash-related blog posts I've done previously:
Butternut Squash Risotto
Pumpkin Bread or Muffins
As this past weekend was Thanksgiving here in Canada, I had plenty of opportunity to enjoy several different squash varieties. For Thanksgiving dinner, I made a pumpkin pie (from an actual pumpkin), and an apple crumble (I know, not squash, but very delicious!). We also had baked hubbard squash, and spaghetti squash.
Then, for dinner tonight, I made butternut squash soup (using up some of the leftover whipping cream to thicken the soup).
To make your own soup, you will need
1 baked, mashed butternut squash (cut in half, scoop out seeds, bake face-down in a 375F oven for 45-60 minutes)
half of one medium onion, diced
1 carrot, peeled and diced
1 stalk celery, diced
1 apple, peeled and cut into large dice
1 bay leaf
1 tsp ground ginger
1 tsp dry mustard
salt & pepper to taste
Put a little bit of oil in the bottom of a large saucepot over medium heat. Add your diced onion. When the onion has softened, add the apple, carrot and celery. Give those a minute or two to get soft, and then add your squash, spices, and then top up with 2-3 cups of water (or more, if you want more soup). Let simmer for 20-30 minutes. Remove from heat temporarily, and if you want a smooth soup, immersion blend away! If you don't have an immersion blender, you can transfer small batches of hot soup to a regular blender and do it in batches, being careful of steam.
Stir in 1 cup of milk or cream, and put back on low heat, and stir until everything is heated through.
If you have a delicious squash-related recipe, feel free to give me a link to it!