I could live on butternut squash. I have my Airstream’s floor covered in our winter’s supply. (I keep my Airstream just a few degrees above from freezing, tucked away in the back of my barn—perfect for storing squash.)
How about you? What’s your favorite winter squash? My mother’s was “old mother Hubbard” squash. I remember her breaking them open during the winter with a small axe. She was probably growing what is now called the Blue Hubbard Giant Heirloom Squash. The hubbard she grew were huge—much bigger than a baby! Once she opened one up, it lasted for several meals. We often ate a section after it was baked with just butter, salt & pepper.
Butternut Squash Soup
Sauté 1 diced onion and 2 cloves minced garlic in 2 T butter. Add 4 cups cooked butternut squash and half a Granny Smith apple, diced. Add 3 cups vegetable broth, 1½ cups apple cider, 1 t minced fresh thyme, 1½ t salt, and ½ t black pepper; bring to a boil, then reduce heat and simmer for 30 minutes. Purée. Serves 6.
My favorite squash is the butternut as well. We like it baked with a little butter & brown sugar. I also make soup from it, adding white beans for more protein and fiber. My 2nd favorite one is acorn baked with stuffing, butter & spices. Yummy!
I am with you , Mary Jane. Butternut squash soup is just the best and it is so easy to make. In Florida, we grow Seminole pumpkins which are really more like butternut squash than what you know of as a pumpkin. They can grow very large with a thicker skin , but have that same dark orange and sweet meat just like a butternut. Instead of thyme, I lie to add some curry which gives it some extra “heat”.
I love the concept of Mary Jane’s Farm and everything in it….having SO much fun reading your messages and hope you will send me “something” from there with your name. I would place it proudly in my own kitchen where I am getting ready to prepare this wonderful sounding Butternut Squash Soup.
Thank you for your information and ideas!
Hugs,
Mary Jane