I went to a local farm stand owned by Lewins Farms. It is a popular site and during pumpkin picking season, it is packed. I stopped by this Friday to get some veggies and bought what looked good and what was grown on the farm. I ended up buying three kinds of squash - butternut, acorn and delicata. Since I am a fan of all winter squash I decided that I would make a soup using all three together; I just couldn't decide which one I liked best. I think the flavor came out well. The roasting added a caramelized flavor, the acorn added a savory taste and the butternut and delicata added a sweetness. This soup is local through and through - squash from Lewins; bacon, onions and garlic from the Garden of Eve; cream from Ronnybrook Farm Dairy; and stock from my kitchen. This is a pureed soup that is full of flavor and tastes like the season. Freeze the extra soup for use later in the season since this recipe makes a lot. You can cut the recipe in half if you want to make less. If you can't find or don't like one of the squash varieties used here, substitute out of your favorites or more of one of the ones used here.
Makes: 3 quarts
Ingredients:
2 acorn squash
1 large or 2 small butternut squash
2 small or 1 large delicata squash
olive oil
1 cup cream
1 cup milk (or use 2 cups half and half in place of the cream and milk)
1/2 tsp cinnamon
1/4 tsp ground nutmeg
1/4 cup brown sugar
1 tsp salt
1/4 tsp white pepper
Here's how:
Heat the oven to 400 degrees F.
Cut each of the squash in half and scoop out the seeds and strings.
Place the squash on a baking sheet and lightly drizzle with oil.
Place the pan into the oven and roast for about 1 hour until the flesh of the squash is soft.
Remove the flesh from the squash. You should have about 6 cups.
Place the squash to a large pot and turn on the stove to low.
Add the cream, milk, cinnamon, nutmeg, sugar, salt and pepper.
Heat until hot and all the ingredients are incorporated.
Puree the soup with an immersion blender or in a food mill.
Re-heat until hot.
Serve.
Makes: 3 quarts
Ingredients:
2 acorn squash
1 large or 2 small butternut squash
2 small or 1 large delicata squash
olive oil
1 cup cream
1 cup milk (or use 2 cups half and half in place of the cream and milk)
1/2 tsp cinnamon
1/4 tsp ground nutmeg
1/4 cup brown sugar
1 tsp salt
1/4 tsp white pepper
Here's how:
Heat the oven to 400 degrees F.
Cut each of the squash in half and scoop out the seeds and strings.
Place the squash on a baking sheet and lightly drizzle with oil.
Place the pan into the oven and roast for about 1 hour until the flesh of the squash is soft.
Remove the flesh from the squash. You should have about 6 cups.
Place the squash to a large pot and turn on the stove to low.
Add the cream, milk, cinnamon, nutmeg, sugar, salt and pepper.
Heat until hot and all the ingredients are incorporated.
Puree the soup with an immersion blender or in a food mill.
Re-heat until hot.
Serve.
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