September 18, 2019

Hello all!

It's the first day of Fall here and the leaves are already beginning to turn. The nights will be getting pretty chilly soon and not too soon for those rich and satisfying soups that carry you even through winter. Today's hearty squash soup is easy to make and, with holiday spices, even makes a great start to a Thanksgiving meal. And please hold on if you're not a big fan of squash? This is one of those recipes everyone seems to love even if they don't usually like squash. So take advantage of those great squashes this season provides.

Enjoy!
Marzee
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HAPPY HARVEST SQUASH SOUP

INGREDIENTS:
3 butternut squashes
3 kabocha or hubbard squashes (* see Marzee's Corner)
4 leeks
1 Tbsp olive oil
8 cups stock or water*
1/2 cup rolled oats
1/2 tsp salt
1/4 tsp white pepper
1 tsp nutmeg
1 tsp cinnamon

DIRECTIONS:
Clean and halve each squash from top to bottom. Remove
seeds. Lay squash halves face down and cut across in 1/2-
inch slices. Cut the skin off each piece and then chop
into 1/4-inch chunks. Clean leeks and cut on the diagonal
in 1/4-inch pieces. Set aside one cup. In a large stock
pot, saute the rest of the leeks in oil for 1 minute.
Add the squash and sauté for another 5 minutes. Add the
stock or water and bring to a boil, then turn flame down
and let simmer for 5 minutes. Add oats and simmer 5 minutes.
Add salt, pepper, nutmeg and cinnamon and let simmer 5 to
10 minutes, until the squash is soft. Purée in a food
processor until very smooth. Press soup through a fine-
meshed sieve if a smoother texture is desired. Transfer
soup back to pot and keep warm. In a small skillet, saute
the remaining 1 cup of leeks in a little olive oil, scatter
over warm soup, and serve.

Yield: 8-12 servings
Category: Soups, Vegetables, Seasonal

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MARZEE's CORNER

MAKE YOUR OWN PUMPKIN PUREE:
I figured while they're plentiful you can get out
your food processor and try making your own puree for
some of those pumpkin recipes.

PUMPKIN PUREE
Take a 2-pound pumpkin:

Preheat oven to 425 F. Remove the seeds and strings
from the pumpkin and cut the pumpkin in wedges and
place on an oiled baking sheet. Cover with foil and
bake until thoroughly soft, about 45 min. Peel away
the skin and puree the pumpkin in the food processor
with the steel blade. Measure what you need and freeze
the rest.