A Little Bit of Squash

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Clockwise from top left: 1.) Acorn Squash Apple Soup; 2.) Carnival Squash Soup; 3.) Roasted Buttercup Squash Soup; 4.) Roasted Pumpkin Soup; and 5.) Butternut Squash Soup

Farmer’s Market.

So many options … so many recipes … so many squashes!!! I took one morning this fall and cooked up a soup storm! I still have many single-servings of these various soups in my freezer for when I just don’t feel like cooking. I can take out a serving in the morning and it should be thawed and ready to be reheated at lunch. Especially when the days are grey, cloudy and dreary (such like they’ve been here for almost 2 weeks!) a little bowl of warmth is EXACTLY what a person needs!

Acorn Squash Apple Soup

Ingredients:

  • 1 acorn squash
  • 2 tbsp extra virgin olive oil
  • 1 onion, diced
  • 1 apple, diced
  • 2 tsp fresh ginger, chopped
  • 4 cloves garlic, chopped
  • 2 cups cooked garbanzo beans
  • 1 tsp dried thyme
  • ½ tsp dried sage
  • 4 cups vegetable broth
  • 2 cups apple juice (fresh, if possible)
  • salt & pepper, to taste
 Instructions
  1. Preheat the oven to 375 degrees.
  2. Halve the squash, rub with olive oil and bake, flesh-side down, on a pan for about 30 minutes.
  3. When cool enough to handle, scoop out the flesh and set aside.
  4. Heat olive oil in a pan and sauté onion and apple for 5 minutes.
  5. Add ginger & garlic – sauté for 1 minute.
  6. Add beans, squash and seasonings then cover with broth and juice.
  7. Bring to a boil then simmer, covered for 15 – 20 minutes.
  8. Remove from heat and blend with immersion blender.

Carnival Squash Soup

Ingredients:

  • 1 carnival squash
  • 1 yellow onion, diced
  • 1 jalapeño, diced
  • 1 tbsp butter (Earth Balance)
  • 2 tsp ground cumin
  • 1 tsp sea salt
  • 4 cups vegetable broth
 Instructions
  1. Preheat the oven to 400 degrees.
  2. Halve the squash and bake, flesh-side down, in a baking dish with 1″ water, covered with foil, for about 1 hour.
  3. When cool enough to handle, scoop out the flesh and set aside.
  4. Heat butter in a pot and add onion & pepper.
  5. Cook, covered & on low, for 15 minutes.
  6. Add squash, broth and seasonings.
  7. Simmer for 30 minutes.
  8. Remove from heat and blend with immersion blender.

Roasted Buttercup Squash Soup

Ingredients:

  • 1 buttercup squash
  • 4 cups vegetable broth
  • 2 tbsp extra virgin olive oil
  • 1 onion, chopped
  • Fresh thyme
  • Fresh rosemary
  • Salt & pepper
  • 1 cup milk (I used coconut)
 Instructions
  1. Preheat the oven to 400 degrees.
  2. Halve the squash and bake, flesh-side down on parchment paper on pan, for about 30 – 45 minutes.
  3. When cool enough to handle, peel & dice squash.
  4. Heat oil in a pot and add onion.
  5. Cook, on medium, covered for 10 minutes.
  6. Stir in herbs – cook for 1 minute.
  7. Add squash, broth and remaining seasonings.
  8. Cover and simmer for 10 minutes.
  9. Remove herbs (hard stems only) and blend in milk.
  10. Simmer for 5 minutes
  11. Remove from heat and blend with immersion blender.

Roasted Pumpkin Soup

Ingredients:

  • 1 sugar pumpkin, peeled & cubed
  • 1 onion, chopped
  • 6 tsp garlic, chopped
  • 2 tbsp extra virgin olive oil
  • 1 cube vegetable bouillon
  • 1 cup milk (coconut)
  • salt, pepper, nutmeg, cloves
 Instructions
  1. Preheat the oven to 400 degrees.
  2. Drizzle pumpkin with olive oil and bake until soft (30 minutes).
  3. Heat oil in pot and add onion & garlic.
  4. Cook until soft but not brown.
  5. Add pumpkin, bouillon, herbs, salt & pepper (to taste).
  6. Add milk and bring to a boil until thickened.
  7. Remove from heat and blend with immersion blender.

Butternut Squash Soup

Ingredients:

  • 1 butternut squash
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 cup rutabaga, peeled & diced
  • 1 large potato, peeled & diced
  • ½ cup celery root, peeled & diced
  • ½ cup amaranth
  • ½ cup dry red lentils
  • 4 cups water
  • ½ tbsp tamari
  • ½ tbsp sesame oil
  • ½ tbsp savory
  • ½ tbsp sage
  • ½ tbsp thyme
 Instructions
  1. Combine all ingredients in a large pot.
  2. Bring to a boil then simmer for a minimum of 1 hour.
  3. Remove from heat and blend with immersion blender.
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