2 replies to this topic

[gschmitt]

Winter squash are starting to arrive in the stores. Squash and cabbage are probably a tossup for our favorite vegetable.

This morning I made a butternut squash soup for dinner. Served with crusty soda bread that was spread with home made pepper cheese made a good meal. The soup was simple with few ingredients. Here is the recipe.

One butternut squash
3 cups of water
1 rib celery
1 carrot scrubbed or peeled
1 bay leaf
S&P to taste

Set up a steamer pot and start the water boiling.
cut up the celery and carrot in 1 inch pieces and add to the pot
Add the bay leaf to the pot.
slice off the ends of the butternut and peel.
slice the squash in half lengthwise.
Scoop out the seeds and guts and add those to the pot.
Slice the squash halves into halves again and then slice to 1 to 1 1/2 inch slices and place in the steamer basket.
Steam the squash for about 30 minutes or until very tender.
When the squash is done take off the steamer basket and set it in a large bowl to catch what liquids come out.
Strain the liquid in the pot into a measure cup or something and press what you can extra out of the veggies and throw them away.
Rinse out the pot.
Working in 4 or 5 batches put the squash in a blender with some of the liquid and blend till smooth.
If you run out of liquid use some plain water or vegetable broth.
Put the blended soup back into the pot as you blend it.
Bring the soup back up to heat on medium stirring often and adding liquid to get the thickness you want. (we like ours a bit thicker than canned tomato soup).
Adjust the S&P to your liking.
Cut the heat and finish with a tablespoon of butter and a couple tablespoons of evaporated milk or heavy cream or half and half and mix well and serve.
You can cut out the dairy but it makes a big difference.

[HappyCow]

I tried this recipe. I was so good and tasty. Thank you for sharing this recipe with us.

[kalip]

Taken care of Kalip