On Monday, it happened. All day the clouds grew close and the wind got stronger. The mercury started dropping. By Tuesday morning the wind was howling, and the wind chill was down around 17 degrees. All of a sudden, winter was knocking at the door.
My husband and I were ready. Charlie got the fireplace app going on the TV screen—the dancing flames and the crackling sounds make it seem warmer and cozier even though we haven’t touched the thermostat. Meanwhile, I conjured up a big pot of butternut squash soup.
This is such a lovely time of year, this little lull. The garden is put to bed for the winter, we look forward to feasting with family and friends on Thanksgiving, and Christmas is just far enough away that stress over cards and gifts hasn’t arrived yet. The cold weather and the feeling of wanting to hunker down inspires me to turn on the stove and make soup. Butternut squash soup is a favorite.
Here’s the recipe I use. It’s super easy to make and incredibly tasty. A tip to start: butternut squash is incredibly hard. If your hands aren’t up to the task of peeling and cutting it, look for pre-cut cubes. I’ve found packages of these at Kimberton Whole Foods, and that’s been a game changer for me. Plus, you can have the soup ready to eat within an hour.
Butternut Squash Soup (From Organic Style magazine)
1 tbsp. olive oil or butter
1 small onion, chopped
1 tsp. (ish) of honey
1 large butternut squash, peeled, seeded, and cut into 1-inch cubes
6-8 cups water or chicken stock
¼ cup heavy cream (optional)
Salt and pepper to taste
In a large saucepan, heat oil/butter. Add onion and gently cook until it starts to turn golden, about 5-10 minutes.
Add the honey and heat until it bubbles.
Add the squash and 6 cups of the liquid. Bring to boil, reduce to simmer. Cook until squash is very tender, about 30 minutes; add more liquid as needed. Cool for about 15 minutes.
In blender, puree a few cups at a time. Or blend using an immersion blender.
Return soup to pan. Add cream (optional), salt, pepper.
Heat until hot but not boiling.
A good alternate to cream is to crumble some feta cheese on top. Toasted pumpkin seeds** also make a nice garnish. Cream can be added to individual bowls of the soup instead of mixing it into the entire batch.
If adding feta cheese or tamari-roasted pumpkin seeds you may not need to add salt.
** I like to use tamari roasted pumpkin seeds. You might find them at your local natural foods store, or you can easily make them yourself. Only two ingredients are required: tamari and hulled pumpkin seeds. (Note: pumpkin seeds often are labeled as “pepitas,” which just identifies them as the seed without the hull. In other words, they’re the same thing.) Place a cup of pumpkin seeds in a skillet on fairly high heat. No oil or butter needed. Toast for 15-20 minutes, stirring occasionally. Test for doneness; the seeds should be crisp. Take the pan off the heat and pour in 2 Tbsp. of tamari/soy sauce. (I use a lower sodium variety.) Stir immediately. Coax off any stuck seeds. The seeds will dry quickly. When cool, place in a sealed container in the refrigerator. Great as a garnish for soups and salads or simply as a stand-alone snack.
I look forward to sharing more of my favorite soup recipes over the winter. In the meantime, I’d love to know: what is your favorite winter soup or soups? Let me know at pcbaxter@verizon.net or by mail at P.O. Box 80, Kimberton, PA 19442.
Pam Baxter is an avid organic vegetable gardener who lives in Kimberton. Direct e-mail to pamelacbaxter@gmail.com, or send mail to P.O. Box 80, Kimberton, PA 19442. Pam’s new book, Listening to Nature’s Voice, is now available on Amazon. For more information or to sign up for her newsletter, visit her website: pamelabaxterbooks.com.
Source: Berkshire mont
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