A big thank you to those who have emailed from up North to tell me the cooler temperatures are on the way! Until then, I am just going to pretend fall has arrived.
Last night, our good friends Joe and Maggie (and boys) came over for dinner. We had marinated beef loin, spinach salad with champagne dressing and sweet butternut squash soup. Mmmm...so good.
There was about a half pot of soup left, lucky for me. I got to have a second round at lunch today.
The recipe is from this book, The Squash Cookbook by Yvonne Young Tarr circa 1978. I picked up the book last winter while we were in Wisconsin at a thrift store and I have used it a ton since then. If you ever find a copy, it is definitely worth picking up. It has great information on planting and growing pumpkins, zucchinis and squashes and also lots of great recipes.
Quick Sweet Winter Squash Soup
3 1/2 cups butternut squash, baked, cooled and pureed
4 1/2 cups of light cream
5 Tbsp. honey
2 Tbsp. butter
3 Tbsp. light brown sugar
1 tsp. salt
1/4 tsp. each ground cinnamon, mace and nutmeg (I didn't have any mace, so I omitted it and it still was very tasty)
1 orange, juice and zest
crumbled bacon and chives to garnish
Directions: Combine the squash puree, cream, honey and butter, and cook over low heat, stirring continuously, until warm. Mix together the spices and sugar; add to the squash mixture and simmer gently without allowing it to boil. Grate the orange zest and squeeze and strain the juice, then add both a bit at a time to the hot soup blending well. Allow the soup to simmer for 10 minutes, then garnish and serve.
Enjoy! Even if the temps aren't cooperating, luckily the fall veggies are plentiful and oh, so good!
