Part of eating in season includes coming up with new ways to prepare the bounty of the season. There were several small squashes in the harvest this year that were kept for myself. Yesterday I made butternut squash soup and this particular blend of ingredients was quite tasty. I used sour cream because I didn’t have any regular cream or half and half; it worked great. A great way to keep chipotle peppers around is to buy them in the can, transfer them to a glass jar, and they’ll keep in the fridge for a really long time. Just take one out when you need it and put the rest back in the fridge. If you’re not into spicy, then just forget the pepper.
2 tablespoons butter
1/2 onion, chopped
1 small carrot, chopped into 1/2″ pieces
2 cloves minced garlic
2 small butternut squash peeled, seeded and chopped (about 2-3 cups chopped)
1 can chicken stock
1/2 tsp sage
pinch of pumpkin pie seasoning
salt and pepper
about 1/2 cup sour cream (or regular cream or half and half)
1 chipotle pepper, chopped
Put squash in a pot with the chicken stock and start simmering. Melt butter in a frying pan and saute’ onion and carrots till tender then add garlic.
Pour onion and carrots into the squash and continue cooking until all veggies are soft. Add chipotle pepper, sage, and salt and pepper. Set pot off the heat and use an immersion blender to puree all the ingredients. When the veggies are all creamed, add the cream and finish blending. If you don’t have an immersion blender you can put the soup in small batches into a blender or food processor to puree.
I made some garlic cheese biscuits to go with the soup. Yum!
Wild Things Farm 