SQUASH SOUP
Squash soup. Apparently its amazingly excellent. And although not a typical bar food. Perhaps someday it might be. Because no soups complete without a large piece of bread and or a cold ale. So, sit pretty and relax.
In fact, squashes are native to the Americas. So, along with some of our great growing conditions, squashes reign Queen or King. And we group them as either summer or winter.
However, if you want little to no peeling. Then try a thin-skinned summer. Because the bigger thick-skinned winters are a bit more work. And Although each seasonal type is different, both are equally tasty.
SQUASHES: ITS WHATS FOR DINNER.
1-2 Small Sweet Dumpling or/Butternut Squash: cooked
Butter: 2 T
3-5 Jalapeño Rings
Corn: 1 cup
Leek: medium washed & chopped (white part only)
1 Large Potatoes: cooked & cubed
Chicken Stock: 1 box
Cream Cheese: 1 package
3 Slices of Sour Dough Toasted
Preparation
Preheat oven 350 degrees. Cut squashes in half. Scoop out the pulp and seeds: reserve some seeds for soup garnish. Place the them in a large roasting or ovenproof pan, cut side up. Add small dab of butter into cavity of each half if desired (adjust squashes to size of pan).
Pour 1/2 cups water into pan, cover with aluminum foil and bake 50 minutes or until tender. Remove the pan from oven and allow to cool completely. *Cook frozen according to directions.
*Optional-in the meantime-rinse reserved squash seeds and spread out on baking sheet. Salt and increase oven temperature to 375 degrees. Bake 8-10 minutes: cool.
When cool scoop out tender flesh from squashes. In small batches place squash in blender or food processor along with cream cheese, jalapeño rings, onion and chicken broth. Blend until smooth and place into medium stock pot/Dutch oven add any remaining chicken broth along with corn, and potatoes.
Stir well and simmer uncovered on medium low heat until heated through, about 40 min or so.
Serve each portion with a dollop of sour cream, roasted squash seeds, jalapeno rings, and bacon.
Squash Notes for squash addiction
Squashes, sweet potatoes, and yams are ideal sources of fiber. Besides being packed full of nature’s best ingredients. Like carotenoids. Which is in about a 100 edible pigment plants. And which by-the-way are excellent antioxidants. Because golden beauties like these are worth playing around with!
So, adopt a practice of trying them in their variety of shapes, colors, and sizes. Begin weekly. Then tap into a new taste sensation that’s 7 for 7. In fact, know someone who refuses to try them? No problem.
Because you’ll find a great list of enjoyable soups when you follow US.