Easy, delectable, and highly nutritious. My pumpkins grow gratuitously out of the compost heap every year, so the soup is almost free. Florida pumpkin-squash are available at the farmers' market and look like a cross between butternut squash and pumpkins--either one would work in this recipe. Well water is better than chlorinated water for making soup. Including a peeled apple or two with the squash adds a mysterious sweetness.
2 large butternut or Florida squash
2 tsp salt
1/2 tsp nutmeg
1/2 cup heavy cream
Remove rind and seeds from squash (throw them on the compost pile!) and cube the squash. Place it in a cooking pot and cover just barely with water. Cook until a fork stuck in a piece comes out easily. Pour off excess water (or drink it warm--it's nutritious). Add salt and nutmeg. Use a hand-held blender to whirl the squash smooth. Stir in cream. Allow flavors to rest for five minutes, and serve.
2 large butternut or Florida squash
2 tsp salt
1/2 tsp nutmeg
1/2 cup heavy cream
Remove rind and seeds from squash (throw them on the compost pile!) and cube the squash. Place it in a cooking pot and cover just barely with water. Cook until a fork stuck in a piece comes out easily. Pour off excess water (or drink it warm--it's nutritious). Add salt and nutmeg. Use a hand-held blender to whirl the squash smooth. Stir in cream. Allow flavors to rest for five minutes, and serve.
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