Abundant are the squash! It seems every time one is picked another has grown. Now that the temperature has dropped and the squash are coming out of our ears it is time to start cooking. On with the socks, and boots and out to the garden me and the doggies go...
Sweet Lola trying to get into the vegetable patch.
BUTTERNUT AND ACORN SQUASH SOUP
1 BUTTERNUT SQUASH HALVED AND SEEDED
1 ACORN SQUASH HALVED AND SEEDED
4 TABLESPOONS BUTTER
1/2 CUP CHOPPED ONION
1 QUART VEGETABLE BROTH
1/3 CUP PLUS 2 TEASPOONS PACKED DARK BROWN SUGAR
8 OUNCES OF LOW FAT CREAM CHEESE
1/2 TEASPOON FRESH GROUND BLACK PEPPER
1 1/2 TEASPOON GROUND CINNAMON
1 1/2 TEASPOON GROUND NUTMEG
PREHEAT OVEN TO 350 DEGREES. PLACE THE SQUASH IN A BAKING DISH EXPOSING CENTER. ADD 1/2 TABLESPOON OF BUTTER, CINNAMON, AND NUTMEG TO THE BOWL OF EACH SQUASH. BAKE 45 MINUTES TO A HOUR, OR UNTIL SQUASH ARE TENDER. REMOVE FROM OVEN AND COOL SLIGHTLY. SCOOP PULP FROM SKIN. DISCARD SKINS.
THE SQUASH BRFORE BAKING
HEAT THE REMAINING 3 TABLESPOONS OF BUTTER IN A SKILLET OVER MEDIUM HEAT, SAUTE ONION UNTIL TENDER.
IN A BLENDER OR FOOD PROCESSOR, BLEND SQUASH, ONION, CREAM CHEESE, BROWN SUGAR, VEGETABLE BROTH, PEPPER, AND REMAINING NUTMEG, AND CINNAMON UNTIL SMOOTH. (I RECOMMEND DOING THIS PROCESS IN TWO BATCHES)
TRANSFER SOUP TO A POT OVER MEDIUM HEAT. COOK STIRRING OCCASIONALLY UNTIL SOUP IS HEATED THROUGH. REMOVE FROM HEAT AND LADLE THE SOUP INTO BOWLS, DRIZZLE WITH EXTRA VIRGIN OIL AND GARNISH WITH FRESH CRACKED PEPPER.
THIS RICH, SUBTLY SWEET SOUP WAS A PERFECT WAY TO WARM THE DAY! HAPPY MONDAY! HOPE YOUR WEEK IS FULL OF HAPPINESS...
