It must be squash season because one appeared in my weekly farmer’s market basket. I finally cooked some Acorn Squash soup (recipe from the Better Homes and Gardens New Cook Book). It turned out light and would be the perfect starter soup to a meal. I’m actually kinda crazy about it and will be taking the leftovers to lunch. I used milk but cream would probably have been a better choice. Lily gobbled up a bunch (there may have been a cheesy bribe sprinkled on her bowl). Recipe calls for 1.5 cups of squash; I had 3 so I made a double batch.
1.5 cups cooked acron squash
1.5 cups chicken broth
1 tablespoon margarine or butter
1 tablespoons flour
1 teaspoon ground ginger
salt and pepper to taste
1 cup of milk or cream
Cut squash in half, scoop out seeds (we’re drying ours out to plant in the spring – anyone want some?), place flat-side down in a microwave safe dish in 2 tablespoons of water and zap for 6-10 minutes until soft. Scoop out into a blender once cool. Add 3/4 cup of the chicken broth and blend until smooth. In a medium saucepan melt the butter, add flour and ginger and blend until smooth/pasty. Add milk and cook, stirring until it thickens slightly. Add your squash mixture, cook until heated through. Season to taste with salt and pepper. Enjoy!