Sunday, September 18, 2011

Squash Soup for Sunday Sports

We are going to our friend JCH's for Sunday Sports! He (and our friend DSG) always have an amazing spread! Today will not disappoint with a brisket, collards with black eyed peas, potato salad, and something vegetarian.

To add to the vegetarian options, to satisfy the fall chill, and use up some CSA items, I'm making soup! I've previously made this soup with butternut squash, but the CSA sent sweet mama and kabocha, so I am using both!

Squash Soup


Rich, tasty, and perfectly fall. I like to serve it with a dollop of Greek yogurt in the middle of the bowl, or sour cream if that is all I have.

Ingredients
6 tablespoons chopped onion
4 tablespoons butter

1 medium to large squash, like butternut, kabocha, or sweet mama (or a combo)
3 cups stock (vegetable stock today, usually chicken though)
1/2 teaspoon dried marjoram
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
1 (8 ounce) package cream cheese

Directions
Carefully peel the squash, cut in half and remove the seeds, then cut into 1/2" chunks (or roast squash in oven 375 for 45 minutes to an hour. Scoop out seeds and discard.-- I have started to prefer the peel and cut method- less messy.)

In a large saucepan, saute onions in butter until tender.

Add squash, stock, marjoram, black pepper and red pepper flakes. Bring to boil; cook 20 minutes, or until squash is tender.

Puree squash and cream cheese with a hand masher (or in a blender or food processor in batches until smooth. Return to saucepan, and heat through). Do not let it boil.

Serve and enjoy!

Maybe next time I'll make a nice bread!

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