It definitely feels like soup weather is here! When Jeff mentioned last week that he and Karis had made a squash and apple soup it reminded me of my favorite recipe. I will have to get their recipe and try it sometime. I love trying something new!
A friend asked me if I had a recipe for squash soup so here it is! I am thinking that you could substitute pumpkin if you want. To prepare the squash I prick it with a fork, (leave the squash whole) lay it on a cookie sheet, and place in a 350 degree oven for about 1 1/2 hours or until you can easily pierce it with a fork. Let it cool for a few minutes then cut it in half, remove the seeds and scoop out the flesh of the squash. It’s easier for me than trying to cut a hard squash.
Creamy Squash Soup:
2 lbs butternut squash, cook and prepare as above
1 1/2 cups chopped onion
2 carrots, peeled and diced
3 (13 3/4 oz) cans chicken broth
1/2 tsp salt
white pepper to taste
3 Tbsp butter
1/2 cup cream or half and half
In medium sauce pan combine onion, carrots, broth and salt; simmer uncovered 20-30 minutes until carrots are tender.
Add the squash and butter then puree this mixture, in batches, with a blender or food processor. Return to heat, add cream and pepper; taste and add more salt if desired. Heat just until hot. May serve with a dollop of sour cream, if desired.
I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.