Tag: squash

SQUASH SOUP: SPLENDIDLY SWEET

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.
Squash Soup: The original request!
HOW TO LOVE SQUASHES

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.

ALL IN THE FAMILY

GLAM SANDWICH

Pumpkin Soup: Yes, You Can Make It Creamy Yummy.

You Can Make A Lot Of Things With Pumpkin But, Nothing Like This Creamy Yummy Thick & Hearty Soup.

Do We Love Pumpkin or What?

Pumpkin, like squash by far seem to get a bad rap. Most of us either use them for carving or decor. Not realizing how “ah inspiring” or “arousing” these amber, golden, tawny and copper fruits can be. Yeah, their considered fruit by plant guys. However, whether they be fruit or veggie, chew-over the idea of eating more of them.

Besides being full of nutrients that ward off “nasty bad guys” like heart & chronic diseases, bowel, and lung problems. These “good girl” fruits gobble-up fats, radicals, and crush cancer cells.

Claims may be mixed, but I’m taking my chances on their ability to defeat illness and boost immunity. Wow! Even spices like paprika and cayenne contain beta-carotene.

Also found in a variety of colors, shapes, sizes, and tastes; load up on these beauties year-round. Crops from the vine also include dark green lovelies too. Like zucchini which have edible skins and are easy to grow.

Likewise, most young squash like buttercups, dumplings, and acorns harvest green, but will turn brilliant colors as they ripen. Hence, a beautiful center-piece. Then, after the holiday is done, simply peel and eat them.

Not A Scary Pumpkin, But It'll Do
Pumpkin, Pumpkin, Who’s Got A Pumpkin

Remember the golden rule, heavier fruit have more edible flesh inside. Because of the hard shell, they keep longer in a cool dark pantry. If you’re not baking them, just peel, dice, and cook them the same as any other veggie.

But, don’t ditch either the squash bowl or seeds. Serve your meal in the shell for an easy clean up. Toast seeds for a topping on soup, salad, or snack. Most of all, add the golden beauties to any dish for a long and healthy life.

Next time your surfing the produce isle-GO ORANGE! Whether you bake’em, soup’em, or stir-fry’em eat’em up Yum. All while kicking butt on sickness.
Creamy Yummy Pumpkin Soup
Time to Get Healthy
Pumpkin Soup & All The Fixings
Pumpkin Soup & Happy Harvest
Creamy Yummy Pumpkin Soup
Fiercely Wild Pumpkin Soup

Shopping List

small pumpkin
1 box chicken broth
small leek or white onion: chopped
2 tbsp. butter
½ package cream cheese
6 jalapeno rings
4-6 pieces of bacon cooked/crumbled
½ cup corn or potato cooked/cubed: optional

1. Bake pumpkin 350 in ¼ cup water; until tender/scoop out flesh. Set aside to cool.
2. In a blender add pumpkin, broth, leek/onion, 4 jalapeno rings, cream cheese; in small batches until creamy.
3. Large pot melt butter on low; add ¾ of your bacon, corn, potatoes and 2 jalapeno rings.
4. Add blended ingredients to pot. Stir occasionally. Cook slowly until heated through.
5. Serve hot.
6. Garnish with bacon and jalapeno. Serve along with a crust dipping bread. Yum!

Chef Notes

You can use any leftover corn, potatoes, or even can pumpkin. Also substitute acorn, butternut, buttercup, or dumpling squash. Enjoy year.

I like mine with a kick so, I use extra jalapeno and a bit of juice to soup base. It’s a fun, easy, and healthy soup.

Maybe not as sexy sounding as mine, but look for EatingWell.com/SoupBook  for more delicious soups.

Because, soups, sauces, chili, and stews served a day late are definitely worth the wait!