August 26, 2010
Oh Gosh Squash!
FEATURED VEGGIES OF THE WEEK: WINTER SQUASH
Acorn Squash have greenish black skin and orange flesh.
Delicata Squash are cream colored with green stripes along their sides.
Butternut Squash are light brown and shaped like a peanut.
Each of these varieties are prized for their sweet flesh, and are great baked, stuffed, souped, or pied. Below is my favorite soup recipe. Enjoy!
RECIPE TIME! SQUASH SOUP
About 8 cups
Bake winter squash using: 3.5 pounds squash
Heat in a soup pot over medium-low heat: 3 Tbsp butter
Add and cook, stirring, until onions are tender: 2 large onions, chopped, and 4 tsp ginger, minced and peeled
Scrape the cooled squash flesh from the skin and stir it in along with:
4 cups chicken or vegetable stock or broth
Bring to a simmer. Cook for 20 minutes, stirring, and breaking up the squash. Puree the soup in a blender or food processor until smooth.
Return to the pot and stir in: 2 cups chicken or vegetable stock or broth and 1 1/2 tsp salt
Serve garnished with: chopped parsley or cilantro, croutons, or toasted squash seeds.
*** Joy of Cooking
WHAT'S IN YOUR BOX?
Onions and Garlic
Sweet Potato Greens
Winter Squash is called winter squash not because it grows during the winter, but because it can store throughout the winter!
Stored in a cool, dark place, the Acorn and Butternut should last for up to two months. The Delicata has a shorter storage span.