09/12/11Need a good recipe for Butternut Squash?
Soup’s On!
I don’t know what is happening down in the valley this morning, but up here on the mountain it is beginning to feel like fall–ironic given my most recent newsletter proclaiming the ongoing “dog days of summer.” The past few days I have donned a hat and sweater for my morning rounds and two wool blankets top my bed. Don’t get me wrong, I’m not suggesting that winter is here, or even fall for that matter, but we are entering that unpredictable seasonal weather pendulum, which can only mean one thing. It’s time for another all-recipe edition of the CSA newsletter–this time focusing on a couple of late summer reliables–peppers and winter squash.
Our first recipe comes fromPrairieland CSA in Sountern Illinois. They are using acorn squash, but try it with butternut or sweet dumplings!
Curried Squash and Mushroom Soup
adapted from The Moosewood Cookbook
3 small acorn, hearts of gold, kuri, and/or buttercup squash
2 1/2 c water or stock
2 T butter
1/2 c choppped onion
1 med. clove garlic, crushed
1 1/4 t salt
1/2 t ground cumin
1/2 t ground coriander
1/2 t ground cinnamon
3/4 t ground ginger
1/4 t ground dry mustard
few dashes of cayenne
6 oz fresh mushrooms, sliced
1 c orange juice
optional: fresh lemon juice
optional garnishes: yogurt, toasted almonds
Split the squash lenthwise and bake face-down on an oiled sheet at 375 degrees F until soft, about 30 minutes. cool and scoop out flesh. You will need about 3 cups. Puree with the water or stock in a food processor until smooth. Heat butter in a soup pot; add onion, garlic, salt, and seasonings. Saute until onion is soft. Add mushrooms, cover and cook 10 minutes. Stir in squash puree and orange juice; heat gently. Adjust seasonings to taste. Stir in lemon juice, if desired. Soup does not have to be served immediately, and will hold on stove top. Serve as is, or topped with yogurt and/or almonds.