I'm really enjoying winter squash this fall. It is such a good-for-you food, as well as very tasty. A friend told me she eats it raw, so I thought I'd try it, but my little taste ended up in the sink. =) I just cut it up and steam it, or put it in a dish with some water in the oven (if I have something else baking). Last night, I cut up a squash and put it in the slow cooker on low, and it was ready for breakfast. What a yummy breakfast!
Squash is also a cheap food. Last Wednesday we stopped at a stand on our way to church and I got five squashes, several bell peppers, and a bag of apples all for $5.20. That's a lot of food!
I haven't tried any recipes yet that use squash. I just like to eat it plain with a little butter. However, I'm thinking of branching out and trying something a little different.
One squash I haven't bought this year is spaghetti squash. That is a fun squash to cook. :) I love trying all kinds of different squashes!
7 comments:
I've seen soups made out of winter squash. Never tried them though. One time you made pumpkin soup! Remember?
Do you have to tell everyone? ;-)
Of course I remember! But just because I added pumpkin puree to vegetable soup, doesn't mean it was good. I'd like to follow a recipe this time around!
My mom made a yummy soup with butternut squash and canned cocconut milk--with cinnamon and nutmeg. It was so good! I would want a recipe, though if I were to make it and she was just shooting from the hip.
Sarah, that soup sounds GOOD! I would want a recipe too though! That way, when my husband asked what exactly it was, I'd be able to say, "see, it's this recipe right here!" LOL
INGREDIENTS:
3 pounds butternut squash, halved and seeded
2 tablespoons butter
1 medium onion, sliced
1 leek, sliced
2 cloves garlic, sliced
2 (49.5 fluid ounce) cans chicken broth
2 large russet potatoes, peeled and quartered
1/8 teaspoon cayenne pepper
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
salt and pepper to taste
1/2 cup sherry wine
1 cup half-and-half cream
1/2 cup sour cream (optional)
DIRECTIONS:
Preheat the oven to 375 degrees F (190 degrees C). Pour a thin layer of water in a baking dish, or a cookie sheet with sides. Place the squash halves cut side down on the dish. Bake for about 40 minutes, or until a fork can easily pierce the flesh. Cool slightly, then remove the peel. Set aside.
Melt the butter in a large pot over medium heat. Add the onion, leek and garlic, and saute for a few minutes, until tender. Pour the chicken broth into the pot. Add the potatoes, and bring to a boil. Cook for about 20 minutes, or until soft. Add the squash, and mash with the potatoes until chunks are small. Use an immersible hand blender to puree the soup, or transfer to a blender or food processor in batches, and puree until smooth. Return to the pot. Season the soup with cayenne pepper, allspice, nutmeg, ginger, salt and pepper, then stir in the sherry and half-and-half cream. Heat through, but do not boil. Ladle into bowls, and top with a dollop of sour cream.
Thanks, Holly! I'll have to try that recipe, minus the sherry. :)
Yeah, I didn't notice that!!! Oops!:-)
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