A blog by ordinary people about living an extraordinary life
Fall is upon us, and with that the markets are filled with pumpkins, gourds and squashes. But what should one do with all these tough skinned, fibrous orange and golden treasures? Well, make soup out of them, of course. As the weather changes from the dog days of summer to cold wintery nights, you can enjoy a piping hot bowl of homemade soup with very little effort.
When choosing a squash or pumpkin, look for one that is rich in color, whatever that color may be, and sporting a dull or matte surface. A shiny skin may indicate it was picked too soon. Avoid those with nicks, cuts, cracks and soft spots – a sign that mold may be present. Once you’ve selected your gourd, you are ready to go. We purchased ours from Farmer Dave at yesterday’s Wakefield Farmers Market.
Here is a delicious and healthy soup recipe that will take you about 30 minutes, start to finish.
Simple Butternut Squash Soup
1 tsp olive oil
1 clove garlic, minced
½ cup onion, chopped
1 tsp fresh sage, chopped
½ tsp salt
1/8 tsp pepper
3 c. vegetable broth (low sodium preferred)
1 ½ lb. butternut squash, peeled, seeded and cut into cubes
Saute garlic and onion in oil for 3-4 minutes. Add sage, salt, pepper, broth and squash and bring to a boil. Cover and reduce to a simmer, cook for 20 minutes, or until squash is fork tender. Use an immersion blender to puree the soup to desired consistency. Service garnished with Parmesan cheese if desired. Delicious with crusty bread on the side.
Serves about 4-6
If you don’t even have time for that, then take the cubed pieces of squash, put them on a baking sheet with salt, pepper, olive oil and sage and toss to coat. Then roast the squash at 425 degrees until tender. Time depends on the size of the cubes.
Try these recipes out and leave a post letting me know what you think!