Seasonal Squash Soup
Winter squash, with its incredible variety of shapes and colors, offers dozens of delicious ideas for cooking and baking. These delicate-flavored vegetables can be used in surprising ways, adding a new twist to tried-and-true recipes. Squash is also the perfect vegetable to stock up on for comforting autumn meals. Stored in a cool, dry spot, squash can last up to two months — particularly if they are free of blemishes and have some stem intact.
- 3 pounds unpeeled seasonal winter squash Add to list
- 2 large unpeeled onions Add to list
- 1 small garlic bulb Add to list
- 1/4 cup olive oil Add to list
- 2 teaspoons dried thyme Add to list
- 3 cups chicken broth Add to list
- 1/2 cup whole milk Add to list
- 3 tablespoons minced fresh parsley Add to list
- 1/2 teaspoon salt Add to list
- 1/4 teaspoon pepper Add to list
- Crème frâiche or plain yogurt Add to list
Cut squash into eight pieces. Place cut side up in a baking pan. Cut 1/4 off tops of onion and garlic bulbs (the end that comes to a closed point). Place cut side up in pan. Brush with oil and sprinkle with thyme. Cover tightly and bake at 350°F for two hours. Uncover and let stand until lukewarm.
Remove peel from squash and onions and soft garlic from skins. Combine broth, vegetables and milk. Puree in small batches in a blender until smooth and transfer to a saucepan.
Add parsley, salt and pepper. Heat through, but do not boil. Serve with a dollop of crème frâiche or plain yogurt.
Source: Sound Consumer October 2004