carol-whidbey-is
Well-known member
get to display in our homes and business. Aka Gourds. Looking to use them in soups.Prefer T&T Thank you
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Does anyone have a good recipe for the hard Squash we
- Thread starter carol-whidbey-is
- Start date
carol-whidbey-is
Well-known member
lets go with Butternut or the large Green ones can't remeber the name
for a good soup
for a good soup
Squash Soup Recipe
Nirvana Soup (Very yum)
Smells Like Butternut Squash, Apple And Pear Soup
3 Tbsp butter
2 huge White onions, chopped
2 lbs butternut squash, peeled and chopped
2 apples, peeled, cored and quartered
1 Asian Pear
2 qts vegetable or chicken stock
1/4 tsp tarragon
1/2 cup dry vermouth
1 cup heavy cream
salt, black pepper and white pepper
Garnish:
5 tsp fresh chives, chopped
sour cream
Melt butter in a deep skillet over a low flame. Saute the onions, squash, apples and pear in the butter until tender. (I cooked the squash in the microwave and added it to the stock.) Add the stock, tarragon, salt and white pepper to your liking. Bring the whole concoction to a boil then cover and simmer over a low flame until the squash and apples are fully cooked (approximately 5 minutes). Remove from heat and puree in a food processor until creamy. Then, stir in the cream and the vermouth. Season to taste with salt and pepper. Serve hot with a dollop of sour cream and a sprinkle of chives.
Nirvana Soup (Very yum)
Smells Like Butternut Squash, Apple And Pear Soup
3 Tbsp butter
2 huge White onions, chopped
2 lbs butternut squash, peeled and chopped
2 apples, peeled, cored and quartered
1 Asian Pear
2 qts vegetable or chicken stock
1/4 tsp tarragon
1/2 cup dry vermouth
1 cup heavy cream
salt, black pepper and white pepper
Garnish:
5 tsp fresh chives, chopped
sour cream
Melt butter in a deep skillet over a low flame. Saute the onions, squash, apples and pear in the butter until tender. (I cooked the squash in the microwave and added it to the stock.) Add the stock, tarragon, salt and white pepper to your liking. Bring the whole concoction to a boil then cover and simmer over a low flame until the squash and apples are fully cooked (approximately 5 minutes). Remove from heat and puree in a food processor until creamy. Then, stir in the cream and the vermouth. Season to taste with salt and pepper. Serve hot with a dollop of sour cream and a sprinkle of chives.
Squash Soup with Sautéed Chanterelles (Lovely!)
Squash Soup with Sautéed Chanterelles
AUTUMN 1999
BY LUCY WAVERMAN
Chef Tony de Luca at Hillebrand's Vineyard Café uses the best seasonal ingredients available on the Niagara peninsula. For this soup, he chooses a squash variety such as acorn, buttercup, Hubbard or butternut. If chanterelles are not available, substitute with oyster mushrooms.
1 tbsp (15 mL) vegetable oil
1/2 cup (125 mL) chopped onion
3 tbsp (45 mL) chopped shallots
1 leek, white part only, chopped
1 tsp (5 mL) chopped garlic
1 cup (250 mL) peeled and chopped potato
4 cups (1 L) vegetable stock or water
4 cups (1 L) chopped squash
1/2 cup (125 mL) whipping cream
Salt and freshly ground pepper to taste
Garnish:
1 tbsp (15 mL) olive oil
1/2 lb (250 g) chanterelle mushrooms, trimmed and cleaned
3 tbsp (45 mL) chopped shallots
1/2 green apple, peeled, cored and cut into 1/2-inch (1-cm) dice
2 tbsp (25 mL) unsalted butter
2 tbsp (25 mL) chopped fresh chives
3 oz (90 g) diced pancetta or bacon, sautéed until crisp
Small sprigs of chervil or parsley
1. In a pot on high heat, add vegetable oil. Add onions and sauté for 2 minutes or until softened. Stir in shallot, leek and garlic. Stir together for another 2 minutes. Add potatoes, stock and squash. Bring to boil, reduce heat and simmer, covered, for 25 minutes or until vegetables are soft.
2. Purée in food processor or blender until smooth. For an extra smooth texture, strain soup through a strainer using the back of a ladle to force the soup through.
3. Return to heat, add whipping cream and bring soup to boil. Add salt and pepper as needed. If soup is too thick, thin it with a little extra stock.
4. To make garnish, heat olive oil in skillet, stir in chanterelles, shallots and green apple. Sauté until all liquid from chanterelles evaporates and the mushrooms are cooked, about 3 minutes. Stir in butter and chives and remove from heat.
5. To serve, pour soup into six soup plates. Divide garnish among the plates. Sprinkle with pancetta and top with a sprig of chervil.
Serves 6
Squash Soup with Sautéed Chanterelles
AUTUMN 1999
BY LUCY WAVERMAN
Chef Tony de Luca at Hillebrand's Vineyard Café uses the best seasonal ingredients available on the Niagara peninsula. For this soup, he chooses a squash variety such as acorn, buttercup, Hubbard or butternut. If chanterelles are not available, substitute with oyster mushrooms.
1 tbsp (15 mL) vegetable oil
1/2 cup (125 mL) chopped onion
3 tbsp (45 mL) chopped shallots
1 leek, white part only, chopped
1 tsp (5 mL) chopped garlic
1 cup (250 mL) peeled and chopped potato
4 cups (1 L) vegetable stock or water
4 cups (1 L) chopped squash
1/2 cup (125 mL) whipping cream
Salt and freshly ground pepper to taste
Garnish:
1 tbsp (15 mL) olive oil
1/2 lb (250 g) chanterelle mushrooms, trimmed and cleaned
3 tbsp (45 mL) chopped shallots
1/2 green apple, peeled, cored and cut into 1/2-inch (1-cm) dice
2 tbsp (25 mL) unsalted butter
2 tbsp (25 mL) chopped fresh chives
3 oz (90 g) diced pancetta or bacon, sautéed until crisp
Small sprigs of chervil or parsley
1. In a pot on high heat, add vegetable oil. Add onions and sauté for 2 minutes or until softened. Stir in shallot, leek and garlic. Stir together for another 2 minutes. Add potatoes, stock and squash. Bring to boil, reduce heat and simmer, covered, for 25 minutes or until vegetables are soft.
2. Purée in food processor or blender until smooth. For an extra smooth texture, strain soup through a strainer using the back of a ladle to force the soup through.
3. Return to heat, add whipping cream and bring soup to boil. Add salt and pepper as needed. If soup is too thick, thin it with a little extra stock.
4. To make garnish, heat olive oil in skillet, stir in chanterelles, shallots and green apple. Sauté until all liquid from chanterelles evaporates and the mushrooms are cooked, about 3 minutes. Stir in butter and chives and remove from heat.
5. To serve, pour soup into six soup plates. Divide garnish among the plates. Sprinkle with pancetta and top with a sprig of chervil.
Serves 6
Autumn Bisque aka Squash Soup
AUTUMN BISQUE
In a large soup kettle, sauté until soft:
1 cup sliced leeks (white part only)
1/2 cup celery
1 Granny Smith apple, diced
Add:
7 cups of chicken stock
4 cups of diced winter squash (butternut is good)
Cook for 15 minutes or until squash is soft.
In a small saucepan make a roux:
Melt 4 tbsps. of butter. Add 4 tbsps. flour and cook gently for 2 minutes. Add 1 tsp. of tumeric, and blend well. Add soup liquid to the roux, a little at a time, until it has the consistency of light cream. Add this to the soup.
Add 1/2 cup of apple cider, apple juice or apple cider vinegar to the soup. Any one of these would be good; each gives a distinctive flavour.
Purée using food processor or hand-held blender.
Add salt and freshly ground pepper to taste.
Just before serving add 1/2 cup of cream or milk. Blend well.
Add salt and pepper to taste.
When serving put a small handful of grated swiss cheese into the bottom of each bowl. Pour soup over the cheese. Garnish with freshly chopped parsley and a few croutons.
This recipe appeared in Gourmet Magazine many many years ago.
AUTUMN BISQUE
In a large soup kettle, sauté until soft:
1 cup sliced leeks (white part only)
1/2 cup celery
1 Granny Smith apple, diced
Add:
7 cups of chicken stock
4 cups of diced winter squash (butternut is good)
Cook for 15 minutes or until squash is soft.
In a small saucepan make a roux:
Melt 4 tbsps. of butter. Add 4 tbsps. flour and cook gently for 2 minutes. Add 1 tsp. of tumeric, and blend well. Add soup liquid to the roux, a little at a time, until it has the consistency of light cream. Add this to the soup.
Add 1/2 cup of apple cider, apple juice or apple cider vinegar to the soup. Any one of these would be good; each gives a distinctive flavour.
Purée using food processor or hand-held blender.
Add salt and freshly ground pepper to taste.
Just before serving add 1/2 cup of cream or milk. Blend well.
Add salt and pepper to taste.
When serving put a small handful of grated swiss cheese into the bottom of each bowl. Pour soup over the cheese. Garnish with freshly chopped parsley and a few croutons.
This recipe appeared in Gourmet Magazine many many years ago.
Moroccan-Spiced Squash and Carrot Soup (Haven't tried this recipe yet.)
Moroccan-Spiced Squash and Carrot Soup
Reprinted with permission from Joanne Weir.
Serves 6
Ingredients
* 1 butternut squash, about 1 1/2 to 2 pounds
* 3 tablespoons olive oil
* 1 large yellow onion, chopped
* 1 1/2 teaspoons paprika
* 1 1/2 teaspoons cumin
* 1 teaspoon turmeric
* 1 1/2 teaspoons ground coriander
* 4 large carrots, coarsely chopped
* 1 teaspoon sugar
* 3 cups chicken stock
* 3 cups water
* Salt and freshly ground black pepper
* 3 tablespoons fresh chopped cilantro
* 1/2 cup plain yogurt
Procedure
1. Preheat oven to 375° F. Cut squash in half from top to bottom and place it, cut side down, on a lightly oiled baking sheet. Bake until squash can be easily skewered, 50 to 60 minutes. With a spoon, remove seeds and discard. Scrape the pulp from the skin. Reserve the pulp and discard the skin.
2. Warm the olive oil in a soup pot over medium heat. Add the onions and cook until soft, 7 minutes. Add the paprika, cumin, turmeric, and coriander and continue to cook, stirring for 2 minutes. Add the squash, carrots, sugar, chicken stock, water, 1⁄2 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil, reduce the heat to low and simmer uncovered until carrots are soft, 20 to 25 minutes. Cool for 15 minutes.
3. Puree the soup in a blender in several batches for 3 minutes each batch until the soup is very smooth. Strain soup through a fine strainer back into pot and gently reheat. If the soup is too thick, add additional water. Season with salt and pepper.
4. Place the yogurt in a small bowl. Season with salt and pepper and stir well.
5. To serve, heat the soup. Ladle the soup into bowls and garnish with cilantro and a drizzle of yogurt.
6. Wine Suggestion: Sauvignon Blanc
Moroccan-Spiced Squash and Carrot Soup
Reprinted with permission from Joanne Weir.
Serves 6
Ingredients
* 1 butternut squash, about 1 1/2 to 2 pounds
* 3 tablespoons olive oil
* 1 large yellow onion, chopped
* 1 1/2 teaspoons paprika
* 1 1/2 teaspoons cumin
* 1 teaspoon turmeric
* 1 1/2 teaspoons ground coriander
* 4 large carrots, coarsely chopped
* 1 teaspoon sugar
* 3 cups chicken stock
* 3 cups water
* Salt and freshly ground black pepper
* 3 tablespoons fresh chopped cilantro
* 1/2 cup plain yogurt
Procedure
1. Preheat oven to 375° F. Cut squash in half from top to bottom and place it, cut side down, on a lightly oiled baking sheet. Bake until squash can be easily skewered, 50 to 60 minutes. With a spoon, remove seeds and discard. Scrape the pulp from the skin. Reserve the pulp and discard the skin.
2. Warm the olive oil in a soup pot over medium heat. Add the onions and cook until soft, 7 minutes. Add the paprika, cumin, turmeric, and coriander and continue to cook, stirring for 2 minutes. Add the squash, carrots, sugar, chicken stock, water, 1⁄2 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil, reduce the heat to low and simmer uncovered until carrots are soft, 20 to 25 minutes. Cool for 15 minutes.
3. Puree the soup in a blender in several batches for 3 minutes each batch until the soup is very smooth. Strain soup through a fine strainer back into pot and gently reheat. If the soup is too thick, add additional water. Season with salt and pepper.
4. Place the yogurt in a small bowl. Season with salt and pepper and stir well.
5. To serve, heat the soup. Ladle the soup into bowls and garnish with cilantro and a drizzle of yogurt.
6. Wine Suggestion: Sauvignon Blanc
Olga posted this Crockpot Butternut Chili. I copied it to try soon.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=55452
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=55452
janet-in-nc
Well-known member
The large light green ones are probably Hubbard, one of the best squashes......
Break it into large pieces with a hammer or by putting it in a plastic bag and banging it on your front walk. I steam the pieces in the microwave, let them cool a bit and then mash with good quality unsalted butter, adding salt and pepper. Stupidly simple but really delicious. It freezes very well too. I have already done mine for Thanksgiving.
Break it into large pieces with a hammer or by putting it in a plastic bag and banging it on your front walk. I steam the pieces in the microwave, let them cool a bit and then mash with good quality unsalted butter, adding salt and pepper. Stupidly simple but really delicious. It freezes very well too. I have already done mine for Thanksgiving.