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Butternut Squash Soup with Pumpkin Seed Garnish
Ciabatta Bread with Butter
Mixed Spring Green Salad with Homegrown Red Peppers and Cherry Tomatoes
Peach White Balsamic Vinegar and Persian Lime EVOO
Pinot Grigio Wine
It has been a bountiful growing season! Butternut Squash is the best and longest keeping of the winter squash when kept in a cool basement; likely until the end of December. The thing about butternut squash is that it has a wonderful consistency when pureed and can take on so many different spices and combines well with other foods that are added. Of course, roasted butternut squash is just the beginning. If you are adventurous and want to try something wonderfully satisfying...
Butternut Squash Soup is worth a try!
How to Roast Butternut Squash
Preheat oven to 350 degrees. Wash and cut in half lengthwise, removing the woody stem. Scoop out the seed with membrane and discard. Place each half on foil large enough to seal well. Sprinkle cut side with ground nutmeg and dot with about a tablespoon of butter. Seal in foil and place on cookie sheet. Cook in preheated oven for about an hour for medium size or 1 1/2 hours for large butternut squash or more than one on a cookie sheet. Test for done by fork tenderness. Then check again by opening foil and looking at bottom. Should be brown where it rests on cookie sheet; not black.
Next time you cook roasted butternut squash, add another one to use later for soup. One medium squash makes about two cups mashed squash.
With the foil opened, let cool enough to touch. Cut lengths up into 4-5 pieces so you can peel them. Place in bowl and used potato masher until large chunks are gone; can still be lumpy. Use measured amount in recipe and rest can keep in refrigerator up to a week. What doesn't get used, put in 2-cup freezer containers and freeze for up to a year.
Butternut Squash Soup (serves 4)
Ingredients:
2 tablespoons butter
1 small onion, chopped
1 2-inch piece fresh ginger, peeled and chopped
2 cloves garlic, chopped
2 cups roasted squash, mashed
1/4 cup orange juice
salt and pepper to taste
3-4 cups water or broth (amount depends on how thick you prefer - can add more later after pureed)
dash ground nutmeg
pumpkin seeds and/or sour cream to garnish
Saute:
onion in butter about 2 minutes over medium heat
Add:
ginger, garlic, squash
Cook, stirring occasionally until fragrant about 6-8 minutes
Stir in:
water or broth, bring to boil, reduce heat, simmer 10-20 minutes
Puree soup in 2 batches in blender or food processor:
add orange juice and 1/2 teaspoon salt (or to taste)
Serve hot with fresh ground pepper
Garnish with roasted pumpkin seeds and/or sour cream
