Summer Squash Soup

It's kind of warm for soup, but since this is the season to grow/buy summer squash I thought it'd be worth a try. And if you don't want to eat it now, just freeze it for a cold winter night.

5 small yellow summer squash, diced (seeded optional)
2 green onions, cut into 3" pieces (or onion powder if you don't like onions)
2 TB butter or margarine
1/2 tsp salt
1/8 to 1/4 tsp white pepper (black works just as well)
1-1/2 cups whipping cream

In large saucepan, saute squash and onions in butter until tender. Stir in broth, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender. Cool slightly. Process in batches in a blender or food processor; return all to the pan. Stir in cream and heat through.

Yield 6 servings.

Squash Trials

I'm really optimistic about all these squash recipes. Maybe I'll actually find I can eat squash without claiming a few years off Purgatory.

I did buy a spaghetti squash a couple of weeks ago. First of all, the success: we both liked the taste -- not squashy at all -- and it worked fine smothered in spaghetti sauce.

But, the failure: My cookbook said to halve it, seed it, and cook it on a baking sheet for half an hour to forty minutes. We did. And then cooked it another half hour. And it still came out underdone. So I don't know if it's just that I don't know how to cook squash, or if my cookbook is a low-down liar. Guess I'll be working on that little kink.

-- SJ

A tale of two soups...

This first soup is a favorite of mine. It is rather rich, so you may want to try serving it as an appetizer to compliment another dish rather than as a full entrée.

Butternut Squash Soup

Ingredients:
3 lbs. Butternut squash, peeled, seeded & diced
2 Tbs. Butter
1 Cup chopped onion (or 2 tsp-1Tbs. of onion powder)
1 Garlic clove (crushed)
1 tsp. Ground coriander
1 tsp. Salt
3 Cups squash water and water (or chicken stock)
Chopped parsley

Directions:
1. Seed, peel, and dice squash
2. Simmer squash in boiling water 10-15 minutes, until tender (save water!).
3. Melt butter in small saucepan. Add onion and garlic, sauté until tender.
4. Stir in coriander and salt.
5. Add squash.
6. Add chicken stock (or squash water); heat to boiling.
7. Pour into blender; process until smooth. (If necessary, return to saucepan to reheat before serving.)
8. Pour into serving dish and garnish with parsley.

Serves 4-5 large bowls

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I confess I haven't tried this one yet, but this is the Tale of Two Soups, so one simply won't do. If someone tries this before I get a chance, let me know what you think. I do plan on making it in the coming weeks. :)

Cream of Acorn Squash Soup

Ingredients:
¾ large acorn squash (about 3 ¾ lbs.)
1 Tbs. & 1 ¼ tsp. butter or margarine
1/3 Cup & 1 tsp. chopped onion (or substitute onion powder)
2 Cups & 3 Tbs. Chicken broth
½ Cups 2 tsp. Dry white cooking wine (can omit and use more broth instead)
¾ tsp. Grated lime rind (optional)
¾ tsp. Fresh lime juice
1/8 tsp. Pepper
1/3 Cup & 1 tsp. Whipping cream (or substitute milk)

Directions:
1. Cut squash in half crosswise; remove seeds. Place squash, cut side down, in a shallow pan. Add water to pan to depth of ½".
2. Bake at 375° for 45 minutes or until tender. Drain and cool slightly.
3. Scoop out pulp, discarding shells. Chop pulp; set aside.
4. Melt butter in a dutch oven over medium-high heat; add onion, and sauté until tender. Add chicken broth, wine (opt.), and chopped pulp. Bring to boil; reduce heat, and simmer 10 minutes. Add lime rind (opt.), juice, and pepper; cool.
5. Process half of broth mixture in a blender until smooth, stopping to scrape down sides. Pour into a large container. Repeat procedure with remaining broth mixture. Return both portions to Dutch oven.
6. Stir in whipping cream (or milk). Cook over low heat, stirring constantly, until heated through.
Serves 4, hot or cold. Garnish if desired. (Suggested additional/optional ingredients include pumpkin pie spice or applesauce.)

~ Sarah

Butternut Squash Risotto

This recipe does not work well if you have small ones to tend to because it requires 30 minutes of constant stirring. But for those of you who do not have children or for a special dinner when the other parent is on duty, this is yummy, and a special treat.

2 C water, divided
2-14 oz. cans beef or vegetable broth
2 t olive oil
1/2 C finely chopped yellow onion
3 C cubed (3/4 in) peeled butternut squash (about 1 lb)
1/2 t salt
1/4 t black pepper
1 & 1/2 C Arborio rice
1/2 C grated Parmagiano-Reggiano cheese (Asiago or Parmesan work too)
3 T butter
2 T finely chopped fresh parsley (I've used dried before too)

Bring 1&1/2 C water and broth to a simmer in a large saucepan. Do not boil; but keep warm over low heat.
Heat oil in a Dutch oven or stockpot over medium heat. Add onion, cook 7-8 minutes, stirring frequently. Add 1/2 C water, squash, salt, and pepper and cook 10 minutes or until squash is tender and water has almost evaporated. Add rice; stir until combined. Stir in 1/2 C broth mixture; cook until liquid is nearly absorbed, stirring constantly. Add 1/2 C broth mixture, stirring constantly until it is absorbed; repeat until broth mixture is gone (about 30 minutes total). Stir in cheese, butter and parsley. Ready to serve. Makes 4 servings as a main dish and 8 as a side.

Squish the Squash?

I debated whether or not to call this post "I [Almost] Kissed Squash Goodbye" but then decided against it . . . for whatever unknown reason.
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There has been discussion recently on the merits of squash. Until just a year ago, I would have been inclined to agree with Sara (i.e., “I don’t care what the nutritional value of squash is, the plain truth of the matter is that it’s squishy and gross and, for that reason alone, does not belong anywhere near my taste buds. I will die young if I must.”)

The reason I’ve changed my mind about squash is that there are so many ways to make it taste really good. First of all, don’t over cook it. Anything that’s squishy is gross, in my opinion, no matter how it’s flavored. Secondly, be bold and brave with putting fun flavors on your squash. Usually I’ll sauté squash but in the summertime we like to wrap it in foil and grill it. It goes great with chicken or steak on the grill. Some of the seasonings I like to try are as follows:

1) Sauté in butter and add minced garlic (plain and simple) with a dash of salt;
2) Sauté and sprinkle lemon pepper spice on it;
3) Sauté in butter and sprinkle it generously with parmesan cheese. (This is probably my personal favorite.)
4) Sauté in olive oil and squeeze fresh lemon juice on it.
5) Grill in foil with sweet/vidalia onions, butter, salt and pepper. Yum!

Whatever you do with squash – be bold and brave. Try new things. You may be surprised to discover that not only is it [gasp] edible, it can actually be really tasty.

-Amy

Sqaush Stories

I know that many of us have recently been attempting to tackle that Godzilla of vegetables, the winter squash. Unparalleled in frugality, nutrition, and difficulty of cooking, the various winter squashes pose a unique challenge to the chef. I, for one, am not satisfied with my current method of tackling the beasts.

Perhaps we can improve by pooling our knowledge. So here's the challenge: post your most recent squash-related adventures. Please include the type of squash, the approach you took to get it from a raw solid lump to digestible portions, how long it took, the end dish or dishes for which it was used, your overall level of satisfaction with the experience, and what you might do differently next time (if there is a next time). If you have multiple experiences that would provide insight, feel free to make multiple posts.

I'll be back and add mine once I finish with it. So far it's a tossup which of us will lose our skin first.