We're getting close to the holidays which can mean you will be faced with some terribly tempting and very unhealthy dishes on that dining room table during any number of gatherings. What's a poor PCPer to do?!?
E's at it again with another of seasonal recipe to help turn that potentially disastrous meal into something that your non-PCP guests will want dish onto their plates!
This recipe is a slight variation of one that comes from a French Medieval cookbook. It's very adaptable for a wide range of flavors!
WINTER SQUASH OR PUMPKIN SOUP
5 1/2 pounds winter squash or pumpkin
4 cups milk
I used a Hubbard squash for the soup in the picture but pumpkin, butternut, or acorn squash will work just as well.
Peel the squash and remove the seeds. Cut it into 1-inch (2-cm) chunks and cook in boiling water for about 10-minutes. The squash must remain firm and must not fall apart; you will need to be vigilant, as cooking time will vary with the variety of squash or pumpkin you use.
Place the chunks of squash in a food processor with some of the liquid and puree. (This will definitely be multiple batches.) Place the puree into a saucepan, add the milk, and bring to a boil. Serve.
This simple recipe just calls for spices and experimentation! Try it with less milk or use plain yogurt instead to make it thicker. Boil the squash with some garlic or bay leaves to add some flavor. After pureeing toss in some curry, garlic powder, onion powder, or dry mustard. When serving, top with some steamed vegetables. (I used asparagus in the picture.) You're only limited to your imagination!
Enjoy!
Mmmm, squash soup -- thanks E!
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