Ramblings from the Ridge

Squash soup weather


I heard the furnace hum the other night as the wind blew us in the door after chores, and all I could think was how great squash soup would taste. I might have the only 6-year-old who craves squash soup when the air carries that bit of chill with it.
“Cora, you know what this weather makes me feel like eating?”
“Squash soup,” she replied with a grin and a full body wiggle to simulate the warmth she feels when sipping it.
The last time I made a batch, she took it daily for her school lunch. What I wouldn’t give to know how many other first graders turned up their noses to that meal at their table.
As I prepare to put another batch of soup in the slow cooker this evening, I thought, why not share such a unique recipe with you all? It has those essential creamy soup ingredients that we farmers are glad to share: butter, parmesan cheese and whipping cream. For Cora and me, it is our favorite fall weather meal. Thankfully, none of the boys like it as much as we do, so we are able to have it all to ourselves.
I planted shallots this spring with this soup in mind. It is a great way to use up garden produce this time of year. Cora was as elated as I was as we dug up potatoes, carrots and onions to use in the soup. We did not plant squash this year, but much like zucchini, it seems someone always has extras to give away.

Squash soup
2 medium butternut squash, cooked and mashed slightly
4 tablespoons butter
6 cups of chicken broth, or 6 bouillon cubes and 6 cups of water
1 onion, chopped
1 stalk of celery, chopped
2-3 carrots, chopped
4 shallots, chopped
2 medium potatoes, peeled and diced
1/2 teaspoon thyme
Salt and pepper
1/4 cup milk
1 pint whipping cream
Spray inside of a slow cooker with cooking spray. Combine all ingredients above and set to cook on low for 8-10 hours. When vegetables are tender, add whipping cream and milk. Puree the entire mixture with an immersion blender. Add more milk, if desired. This is a thicker, creamier soup. Place back in the slow cooker to keep warm. Sprinkle parmesan cheese on top of individual servings. Best enjoyed after a blustery fall day tosses you around outside like the leaves falling from the trees.


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