September 30, 2024

Hello Foodie Friends

Now that we're in Fall here 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. So take advantage of those great squashes this season provides.

Any of the winter squash can stand in for Hubbard in a recipe and vice versa. If you have a hubbard squash, feel free to turn to acorn squash instead which is also readily available.

Enjoy!
Marzee
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HARVEST SOUP

INGREDIENTS:
3 butternut squash
3 hubbard squash
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 saute 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. Puree in a food processor or use an immersion blender 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

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.