Squash Soup!
Ingredients
- 1 (3-pound) butternut squash (or any winter squash you have!)
- 1 (2-pound) acorn squash (again- any winter squash you like!)
- Cooking spray
- 2 cups coarsely chopped onion
- 2 teaspoons canola oil
- 5 cups fat-free, less-sodium chicken or vegetable stock
- 2/3 cup apple cider
- 2 tablespoons molasses or honey
- 1 teaspoon curry powder (depending on your feelings about curry, you could increase this up to 1 tablespoon)
- 3/4 teaspoon salt
- 1/8 teaspoon ground red pepper
- 2/3 cup half-and-half
- Chopped fresh thyme (optional)
Preparation
Preheat oven to 425°.
Cut each squash in half lengthwise; discard seeds and membranes. Place squash, cut sides down, on a sheet pan coated with cooking spray.
Combine onion and oil, tossing to coat. Spread onion mixture onto pan around squash. Bake at 425° for 45 minutes or until squash and onion are tender. Cool slightly. Scoop out squash pulp from skins; discard skins.
Place onion and squash pulp in a Dutch oven. Stir in broth and the next 5 ingredients (through pepper); bring to a boil. Reduce heat; simmer 5 minutes.
Place half of squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining squash mixture. (If you are lucky enough to have an immersion blender, then you get to skip these steps!) Return pureed mixture to pan; stir in half-and-half. Cook over medium heat 5 minutes or until thoroughly heated. Garnish with thyme, if desired.
CSA Shares Available!
We now have CSA shares available for the 2011 season! Please see the CSA page for additional information, pricing and the CSA application.
