I only harvested one lone butternut squash from the garden this year. I don’t know if I planted them too close together or if they didn’t get enough water, but the one I did harvest weighed 7 lbs! So I won’t be eating squash all winter, but this one did provide enough for at least two meals.
I decided to bake it and used half for the soup; the other half I froze for a future meal. I based the soup on a recipe from Best Places Seattle Cookbook, but improvised by adding rutabagas and turnips, making it more of a fall vegetable soup. It was just what I needed during the cold snap we’ve been having and most of the main ingredients came from our garden.
Fall Squash Vegetable Soup
1/4 c. butter, Golden Glen Creamery, Bow, WA
1 onion, garden
1 TBS flour, away
1/2 C. white wine, Ste. Chapelle Dry Gewürztraminer (Idaho)
3.5 lbs butternut squash, garden
3 turnips, garden
6 rutabagas, garden
1 c. carrots, Bellingham Farmers’ Market
1/2 tsp. curry powder, away
1/4 tsp five-spice powder, away
1/4 tsp. cinnamon, away
1/4 tsp. paprika, away
1/4 tsp nutmeg, away
6 c. chicken stock, homemade
8 oz. canned diced tomatoes, garden
salt and pepper to taste, away
sour cream or yogurt for garnish, organic not sure the brand
I cooked everything until the vegetables were soft, then used the immersion blender to puree the soup.