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Saturday, 9 November 2013
Squash Soup--As AN APPETIZER!

Yesterday, I hosted a Ladies' Luncheon at my house.  Guests usually arive over a 15-30 minute period so I always like to have sone type of appetizer to greet them, until everyone is ready to sit down together for lunch.

On a brisk November day, I thought savory "shots" of soup with tiny cornbread mini-muffins would be unexpected and fun. I also had a perfect pitcher from which to pour the hot soup and tons of punch cups to offer just the right amount--a couple of ounces, nothing overwhelming.

This might be a fun idea for inclusion in your upcoming winter holiday parties so I am re-posting the Squash Soup recipe and you can select what seasoning combination you'd like to go with, depending upon your crowd. 

 

Turban Squash Soup

(Prepared 2 ways based upon final seasoning)

1 large Turban Squash, slice in half, scoop out seeds

(reserve and make roasted squash seeds or reserve for your chickens)

4 cloves of garlic

Cut the squash into quarters, coat cut sides with olive oil. Place on a lined baking pan and roast the garlic and squash until soft, about 30 minutes at 350 degrees.

In a soup pot, cook 1 stalk of finely chopped celery and ½ small onion in 2 tbsp olive oil until softened. Add 1 quart of organic chicken broth and set aside until the squash is cooked.

Remove the squash and garlic from oven when cooked. When cool enough to work with, scoop out flesh, adding it to the soup pot along with the garlic cloves. Discard the skins.

Use an immersion blender and pulse several times until the squash and other solids have been pureed.

 

To Prepare for serving as a hearty bowl of SOUP:

Reheat the entire soup pot and season with fresh or dried parsley, Italian herb blend, salt and pepper to taste. (optional—use a few shakes of nutmeg instead of pepper). 

 

 

 

To Prepare as savory, spicy "shots" of soup-as-appetizer:

Season with this combination: 1 tsp. cumin, 1/2 tsp red pepper flakes, 1/2 tsp cinnamon, 1 tsp dried or fresh, chopped cilantro.  Add Thai hot chili sauce and salt to taste. You want to end up with a full palate flavor profile, ending with the unexpected heat, subtle not startling.

Serve with cornbread mini-muffins? 

 


Posted by Karen at 13:30 CST
Updated: Saturday, 9 November 2013 16:28 CST
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