Posted by: vegevores | September 9, 2010

Squish, squash, grrrkikiki-katchow!

by Samantha

Cooking. We all know it’s not for the faint of heart.

A couple of Saturdays ago I was thrilled to see squash at the farmer’s market. Squash means fall and soup, two of my favorite things. Last fall I got over my fear of chopping up a squash (uh, I don’t keep an axe in my kitchen, you’re telling me my knife will make it through?) and made an acorn squash recipe that I fully intend to reprise as soon as the weather gets a little chillier. This year, I gravitated toward this baby:

And I bought it, with only a vague (no) idea what I wanted to do with it. That is where The Joy of Cooking came in handy, always and forever. Everything went swimmingly until it came time to puree. My sisters gave me an immersion blender for my birthday, but I tried this recipe before my birthday. Meaning I had to scoop the soup into my blender bit by bit until most of the large chunks were gone. This went well (albeit messily) until the last small scoop. At this point, the plastic top of my blender fell into the blender creating the single worst sound I have ever heard along with the biggest, most orange mess that has ever graced my kitchen ceiling. Ah, well. I got an immersion blender for my birthday, and most of the top of my blender was successfully recovered.

The soup was delicious, warm, and perfect for a cool fall evening. I gave away a few servings to some friends because it makes quite a bit. I’m going to call that a good thing.

Butternut Squash Soup from The Joy of Cooking

One medium to large butternut squash

3 T butter or vegetable oil

2 large leeks, white parts only, chopped

4 t minced peeled fresh ginger

4 C chicken or vegetable stock or broth

2 C chicken or vegetable stock or broth

1 1/1 t salt

Almost any winter squash can be substituted. For faster preparation, use three 10- to 12-ounce packages frozen cooked squash puree.

Prepare baked winter squash using 1 med to large butternut squash (about 3 1/2 pounds):

Preheat the oven to 375 degrees F.

Remove any seeds and strings. Arrange the squash cut side up on a rimmed baking sheet. Add 1/4 inch water to the pan and cover with aluminum foil (I didn’t have any aluminum foil, so I put the squash cut side down and it worked fine.). Bake until squash is tender when pierced with a thin skewer, 30 to 45 minutes.

Heat in a soup pot over med-low heat:

3 tablespoons butter or vegetable oil

Add and cook, 2 large leeks (white part only, chopped) and 4 teaspoons minced peeled fresh ginger. Stir until the leeks are tender but not browned, 5 to 10 minutes.

Scrape the cooled squash flesh from the skin and stir it in along with 4 cups chicken or vegetable stock or broth.

Bring to a simmer. Cook for 20 minutes, stirring and breaking up the squash. Puree the soup in a blender or food processor until smooth. Return to the pot and stir in 2 cups chicken or vegetable stock or broth and 1 1/2 teaspoon salt.

Heat through.



  1. […] is well documented that I have a tendency to impulse buy vegetables and the other day some Rainbow Chard just sort of […]

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