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Butternut Squash Soup

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Every Saturday we gather as a community to work for the morning, caring for the Community buildings and grounds — cleaning the church, cooking in the kitchen, mowing, raking, working on various building and maintenance projects. It’s a good time of fellowship and work. These past two Saturdays we had all-day affairs which we called Oktoberfest —  winterizing gardens, pruning, transplanting, and harvesting the last of the vegetables and fruit. The first Saturday was a classic Autumn day, just the way I like it — a little cool, but sun-shiny — that special sparkle that comes in October with the change in the angle of the sun. We all came together to eat lunch and dinner in our refectory. I planned the meals to reflect Oktoberfest traditions; roast pork with apple and onions, German potato salad, braised red cabbage, but I also wanted to include something not so traditional — butternut squash soup, which speaks more to me about autumn than anything else. We made the soup in the big tilting skillet since it was for 250  — using many pounds of squash, onions, and apples and I must say it was delicious! I’ve reduced it down here so that you can enjoy it, too.

Butternut Squash Soup

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Rating: 5
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Butternut Squash Soup
SERVINGS
6servings
CHANGE SERVING SIZE
servings
COOK TIME
30-40mins.
PREP TIME
READY IN

Ingredients

Instructions

  1. Melt butter in a large stock pot, add onions and thyme, and sauté until onions are tender. Stir occasionally.
  2. Add squash, apples, and stock to pot.
  3. Cook over low heat until squash and apples are very tender, about 30 to 40 minutes.
  4. Puree in a blender or food processor until smooth, adding apple cider, and enough stock to make the soup slightly thick.
  5. Pour soup back into pot, reheat, and add salt and pepper to taste.

A Medley Of Roasted Fall Squashes

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I have been thinking a lot about pumpkins lately. I think they are the underestimated  vegetable, often relegated to our doorsteps and pies at thanksgiving. When I say to the other sisters that I want to plant pumpkins I get skeptical looks like I am indulging in a hidden sin by taking up garden space for something so frivolous. Of course I can buy canned pumpkin in the store — if I remember to get there before the holiday rush — but what about fresh?  It is a lot of work to peel and seed and reduce down to what we can so easily take out of the can. But did you know that pumpkin is also a great squash for roasting and enjoying with roast chicken, turkey, pork or Cornish hen? And even better when you do a medley of butternut, acorn and pumpkin?

A Medley of Roasted Fall Squashes

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Votes: 0
Rating: 0
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Rate this recipe!
A Medley Of Roasted Fall Squashes
SERVINGS
6servings
CHANGE SERVING SIZE
servings
COOK TIME
40mins.
PREP TIME
READY IN

Ingredients

Instructions

  1. De-stem pumpkin, cut in half, seed, then cut into wedges about 1 1/4 inch wide.
  2. Repeat with acorn squash and butternut squash (I usually just use the bulb of the butternut and save the rest for soup.)
  3. Mix together melted butter and maple syrup.
  4. Arrange squashes on a baking sheet and brush each wedge with butter/syrup mixture.
  5. Roast at 400 degrees for about 40 minutes until tender.
  6. Finish with salt and pepper to taste.