OCTOBER 20, 2020
Hi Everybody!
We are wending our way toward the end of the season. Will we miss picking up our vegetables in the street? I think not. Still, our crack Core Group has made it as easy as possible.
This week’s recipe is a soup. It’s a cowboy-style butternut squash soup.
COWBOY BUTTERNUT SQUASH SOUP
1 large butternut squash
1 TBS olive oil
1 large onion, diced
1 medium red bell pepper, diced
2 jalapeno peppers, seeds and ribs removed, diced
3 cloves garlic, minced
2 tsp cumin
1 1/2 tsp kosher salt, plus more to taste
1 tsp coriander
1 tsp dried oregano
1 tsp smoked paprika (or regular paprika)
1/2 tsp cinnamon
1/4 tsp cayenne pepper, optional
4 cups vegetable or chicken stock
- Juice of 1 orange
- Juice of 1 lime
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Prick the squash all around. Place it in the microwave and bake for 4-5 minutes, depending on the size of your microwave and the size of the squash. Test it with the tines of a fork, and cook a little longer if it doesn’t feel tender. When it is cooled, cut the squash in half and scrape out the seeds and discard. Then either peel the squash with a peeler, or simply use a spoon to scoop out the flesh, and cube it.
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Warm the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the onions and sauté until they are translucent and just starting to turn brown, 6 to 8 minutes. Add the bell peppers and jalapenos, and saute until softened, 3 to 4 minutes. Stir in the minced garlic, spices, and salt, and cook until fragrant, 30 to 60 seconds.
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Add the squash and the stock to the pot. Bring it to a boil, and then reduce the heat to medium-low. Partially cover the pot and simmer until the squash is completely soft, about 20 to 25 minutes. Remove the pot from the heat.
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Using a stick blender, puree the soup until creamy. Or, let the soup cool slightly, then blend in a blender or food processor.
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Return the pot to low heat and stir in the orange juice and lime juice. Taste and add more salt or other spices to taste. If you’d like a thinner soup, stir in up to an additional cup of broth.
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Serve with toppings on the side. Leftovers will keep refrigerated for up to 5 days, or frozen for up to 3 months.
HELPFUL HINT: The squash can be cooked a day or two ahead, and refrigerated until you are ready to make the soup.
SOUP TOPPINGS (to be served alongside the soup):
Chopped cilantro, sour cream, diced green onions, toasted pumpkin seeds or pepitas, oven-roasted chickpeas, chopped cilantro, sour cream, diced green onions, toasted pumpkin seeds or pepitas, oven-roasted chickpeas
This soup will keep you warm on those cold Autumn nights. I hope you enjoy it.
Have a delicious week!
Best,
Judi