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on: October 04, 2019 12:33:17 PM 
Started by Onyxnox, Message by Onyxnox
Relevance: 67.2%
My sister is visiting for a few weeks, from Singapore.  She has been living there since about 1992.  She really misses some things about Canada; experiences you just can't get in Singapore - like Fall, and apple picking.  So last weekend, my two sisters and I, my niece, and Jim went apple picking, and squash picking at a nearby farm.  I ended up with 20 lbs of apples and a couple of HUGE butternut squash....

So Sunday was spent peeling and roasting squash, and finally on Thursday I made a couple of batches of soup.  She went home with a pumpkin - apparently 23 lbs of pumpkin, and she wants to make some pumpkin muffins with that.  My other sister and niece also went with butternut squash too - I sense ravioli in their futures and there was some interest in butternut risotto too...

Anyways - I made a soup with mine - including apples since we have so many of them now:


Butternut Squash Soup - serves 6

6 slices bacon cut crosswise into 1/2-inch pieces
2 celery ribs, chopped
1 carrot, chopped
1 medium onion, chopped
3 large cloves garlic (or more to taste), peeled and coarsely chopped
1/4 teaspoon cinnamon
3/4 pound boiling potatoes
2-3 medium apples (about 3/4 pound total), peeled and roughly chopped
1 1/2 pounds butternut squash, peeled, seeded, and roasted (3 1/2 to 4 cups)
2 cups chicken stock or broth
2 to 2 1/2 cups water
salt and pepper to taste
smoked sweet paprika

Cook bacon in a 6-quart heavy pot over medium heat, stirring occasionally, until crisp, then transfer to paper towels to drain, reserving 2 tablespoons fat in pot.

Cook celery, carrot, onion, and garlic in fat in pot over low heat, covered, stirring occasionally, until softened, and lightly golden, 10 to 12 minutes.  Add cinnamon, and paprika, and cook, partway through.

While vegetables are cooking, peel potatoes and coarsely chop. Peel and core apples and coarsely chop. Stir squash, potato, chopped apple, bacon, stock, 2 cups water, 1 teaspoon salt and 1/2 teaspoon pepper into onion mixture, then simmer, uncovered, stirring occasionally, until vegetables are very tender, 15 to 20 minutes.

Puree soup in 4 batches in a blender (use caution when blending hot liquids), then heat in cleaned pot over medium low heat, stirring occasionally. (Add additional 1/2 cup water to thin, if necessary.)

I had to try roasting the seeds too - they did make for a rather tasty snack


More ramblings about my day, and pics and some details on the blog if anyone is interested
 
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