Monday, August 24, 2009

Butternut squash Soup


The really nice thing about growing your own squash, is that, preserving is easy!

Once ripe, and before you get a lot of rain(to prevent molding), pick your squash, and let it dry out in the sun for a few days... then store in a root cellar or in a cool dark place in the basement. this also works for your potatoes, onions, garlic. So it's not always a load of work to grow your own food!


But best of all nothing beats the taste!


Butternut Squash Soup

  • 6 Tbs X Virgin Olive Oil
  • 2 carrots peeled and sliced (I grate them)
  • 3 apples grated.
  • 3 medium onions chopped
  • 8 cups veg or chicken stock
  • 1 entire head of garlic, roasted
  • S&P to taste
  • 2 butternut squash, halved & roasted
  • 2 potatoes, peeled and cut up
  • 2 -3 teaspoons grated fresh ginger
  • 1 1/2 tsp. dried thyme leaves, crumbled
  • 1 or 2 cups cream, milk or half and half, added after the soup is pureed.

Garnish with sauteed red pepper, a dollop of sour cream and some chives, or some toasted nuts, or some cheesy croutons- or don’t garnish at all.

Pour olive oil into large soup pot and slowly cook onions over low medium until lightly browned.

Add the roasted squash & roasted garlic, ginger, vegetables and carrot and stir well. Pour in the stock and bring to a boil. Reduce heat, cover and simmer for 45 minutes.

Add seasonings and parsley and simmer for another 15 minutes. Cool and blend in batches in blender or food processor. Reheat soup in clean pot and serve with fresh thyme as garnish.

1 comment:

Fabric Fanatic said...

Hey Kiddo ~ I popped over here to see if maybe you had posted your recipe for home made ketsup...you make it, so I was curious what it's like. Guess I'll have to imagine it.