Good Morning Gentle Readers,
Whipped up some squash soup to go with that pork roast Saturday night. This particular squash was freshly harvested from the gardens here at Casa de las Rocas Grandes.
Butternut squash is a winter squash and is related to pumpkins. Unlike true winter vegetables like broccoli, cabbage, and lettuce, winter squash is grown in the summer. It matures late, is thick skinned and stores well, making it a traditonally reliable food for winter consumption. Rich in fiber, vitamins A & C, manganese, magnesium, and potassium, it's good for you as well.
Squash soup isn't difficult to prepare. Begin with a large covered pot. I use a stainless Dutch oven with a glass lid.
- Cut the squash in half.
- Scoop out the seeds and discard.
- Peel the squash. A sharp potato peeler works well.
- Cut the squash into cubes. The squash is tough so you'll need a sharp knife or a cleaver.
- Cut half an onion into thin slices
- Dice one carrot and one stalk of celery
- Dice three cloves of garlic (I use a garlic press)
- Dice one or two chili peppers (I used a mild Anaheim for flavor and a tiny bite)
Saute the above with a couple of tablespoons of olive oil for about five minutes
- Add three & one half cups of chicken broth.
- Add the cubed squash.
- Add one tablespoon of sea salt
- Add one tablespoon of thyme.
Cover and simmer for about a half hour to forty minutes.
The soup is done when the squash is tender and easily pierced with a knife.
Allow the soup to cool a bit and then puree in a blender, food processor, or use a hand held immersion blender. For a creamier soup add a half cup of cream or half and half at this point.
The soup is intended to be creamy but if a coarse consistency is desired you may mash the squash with a large fork or potato masher.