When you're a 40 something single mother of a teen with lots of ambition, you find yourself in all kinds of interesting adventures and situations. Come back to laugh at us any time you feel the need, heaven knows where we'll be doing what next. Here you can expect a few words, a lot of images and hopefully ideas on what you can do for your next adventure.

If you're looking for something specific that we've done or a place that we've been, use the Search Box feature to search our blog.

Sunday, August 30, 2009

I'm feeling Squishy today, so here's a Squash Soup recipe

My neighbor has more squash than he knows what to do with right now, so my day has consisted of making an old time favorite - my squash soup. I love the sweet, earthy flavors this soup provides - and the vitamin C punch isn't a bad thing this time of year! Enjoy!

Squash Soup – Renee's recipe from the ground up

1 Medium uncooked *Winter Squash, cleaned and cubed
Enough water to cover
1 stick butter or margarine
1 tsp Salt
¼ - ½ tsp Pepper, Cinnamon, ground Ginger and Nutmeg

*Varieties of Winter Squash include Butternut, Acorn, Pumpkin or Spaghetti.

To clean, cut squash in half and with a spoon scoop out seeds and pulp. Cut each half into thirds and pare off skins.

Bring to a boil, then lower head and simmer for 15 – 20 minutes or until softened. Carefully drain off and reserve the cooking water for later, place squash in large bowl or container. Add butter, salt, pepper, cinnamon and nutmeg and lightly mash until large chunks are gone, let stand until slightly cooled.

1 Tbl Oil
1 Medium Onion, diced
* 1 carrot, peeled and cut up
* 1 stalk celery, cut up
1 Clove Garlic
Squash, cooked as directed above
2 cups (or 14 oz) Chicken or Vegetable Broth
Enough leftover cooking broth from Squash (see above) to barely cover
1 Medium potato, diced
1 tsp Salt
¼ tsp Pepper
¼ cup Heavy Cream

In a large pot, heat oil and sweat onions (and carrots, if desired) for 3 - 4 minutes, or just until translucent. Add garlic and cook 1 minute longer (do not let garlic turn brown). Add squash, broth and cooking water (only enough to make a thick slurry), potato, salt and pepper. Bring to a boil and simmer for 10 minutes. Turn off burner and allow cooling for at least 10 – 15 minutes (or longer if not eating immediately).

After cooled, stir in heavy cream then puree in blender in small batches until smooth and creamy. Return to pot to reheat for immediate serving, or refrigerate if not.

Squash is really healthy for you, with lots of carotenes, vitamins B1 and C, folic acid, fiber and potassium.

*For an extra boost of Vitamin C, add a carrot and/or some celery. Carrots contain vitamin K, B6, C, potassium and biotin. Celery is loaded with fiber, vitamin C, B1 and B6 as well as folic acid and potassium. The carrot will help provide a nice orange color after blending as well. Between the carrot, celery and squash, muscle cramps are almost obsolete due to all the potassium and talk about a cold chaser with the vitamin C!


Related Posts Plugin for WordPress, Blogger...