No better way to spend a day off: Apple Hill with Jonathan. Crisp air. Late breakfast (Cheese blintz with ollaliberries!) and lots and lots of apples. And wine tasting.
No better sign of fall: squash soup. My mom’s recipe is below for all to enjoy. I promise, it doesn’t get any better than this:
Ingredients:
1 large squash (butternut or acorn are delicious)
Medium onion
1 1/2 oz butter + 3 tbsp for croutons
4 c chicken stock (NOT chicken broth)
Salt
1/2 c cream
Freshly ground pepper
Garnish: nutmeg, parsley, croutons (recipe below requires 4 slices of bread) Parmesan cheese
Make:
- Preheat oven to 400. Bake squash in shallow baking pan about 1hr. Cut lengthwise and cool to room temp.
- Cook chopped onion in butter over low heat, partially covered until soft and stirring often (about 15 min)
- Meanwhile, remove seeds from squash and scoop out pulp. Puree.
- Add onions to puree
- Cook puree and chicken stock about 10 min until soft. Add the cream and seasonings to taste.
Croutons:
- Melt 3 tbsp butter. Mix in chopped bread and freshly grated nutmeg to taste
- Cook at 400 for 10 minutes, flipping after 5
- Serve soup with croutons, parsley, Parmesan cheese and nutmeg. Sooooooo good!!!
{ 4 comments… read them below or add one }
I just want everyone to know that this recipe may originally belong to Lesley’s mom, but it is Lesley who turned it into “AWARD WINNING squash soup.”
I just want everyone to know that this recipe may originally belong to Lesley’s mom, but it is Lesley who turned it into “AWARD WINNING squash soup.”
I just want everyone to know that this recipe may originally belong to Lesley’s mom, but it is Lesley who turned it into “AWARD WINNING squash soup.”
How cute are you two with your little fall hats?