Autumn Squash Soup

With My CSA- I feel like I can barely keep up with all of the vegetables I am getting each week! 

My recent solution: Soup. Soups are a great way to use up a variety of veggies, and make something warm and delicious. I love the fact that soups are so diverse and you can put essentially anything in them and get a some wonderful product. 

Here is my most recent creation, which came out quite well! 

I'll have to add a picture later.

Autumn Squash Soup

1- medium Onion – finely chopped

~ 1 tb Olive oil

1 tb butter

1 clove Garlic – minced

1- Butternut Squash

1- Acorn Squash

2- Sweet Potato

1 head Green Cabbage

2- Apples (I used macintosh)

1 quart Vegetable broth

Nutmeg

Cinnamon

Sage

Pepper

Salt if desired

2 cups Low fat milk

* Peel and chop all ingredients

* In a large pot, simmer onions, garlic, olive oil, butter and a splash of water for about 5 minutes, or until onions are translucent.

* Add in all other chopped vegetables and apples, and vegetable broth, and spices. Cover and simmer for about 30 minutes, stirring periodically.

* Once ingredients are soft, use an immersion blender (or portion out and use a regular blender or food processor) to blend ingredients until pureed.

* mix in enough milk until desired thickness. Dry white wine could also be added if desired (~1/2- 1 cup).

Notes:

 I just used whatever vegetables I had on hand, I’m sure any yellowish squash/ pumpkin would be good.  I used fresh, but canned would work fine too. 

Other recipes used white potatoes… I thought the sweet potatoes kept nicely with the color scheme, and I enjoy sweet things.

 I do not think the cabbage did anything for taste- I just had it on hand and wanted to use it, but nice way to sneak in a green vegetable and add some more fiber and nutrients J  

This made a very large portion of soup, you may wish to scale down.

Tis the Season to be Gourdy :)

Last FridayLast Friday I went to a splendid gourd and wine dinner at the Aspesi Abode.

Our Dinner was complete with a spaghetti squash, acorn squash and green beans.

Spaghetti squash is pretty amazing. It was simply baked in the oven for maybe an hour, and then topped with tomato sauce and cheese. The squash just peels out in strands like spaghetti! It just kept coming out, like an endless spaghetti maker.


The acorn squash was our "dessert" gourd prepared with butter and brown sugar.



There was also "Wine and Beer!" (just like rent.)

We tried the Harpoon Ginger Wheat Beer... It was VERY gingery, a little too gingery for my liking, but decent.


Throughout the dinner we also got to enjoy the lovely gingerbread house that L. had made.


It was a very enjoyable and seasonal meal :)