A wonderful cool fall evening meal is a hearty squash soup, one heaped with some interesting garnishes. Squash is rich in vitamin A, so helpful to our immune system as we enter a season where many around us have colds and flu.
Butternut squash is usually the most popular squash for a good squash soup. To prepare the squash for your soup, microwave it about 4 minutes to make it easier to cut. Once it has cooled, cut in half lengthwise, remove seeds and rub the surfaces without skin with softened butter. Sprinkle with salt, pepper and your favorite dried herb. Roast in a 425-degree oven until fork tender. Let cool before handling. In the meantime do the following: Sauté your favorite aromatics in olive oil in a soup pot until soft.
- Bell or jalapeno pepper
- 2 cored, unpeeled tart apples in small cubes
- Sage leaves or favorite herb sprigs
Once softened, add the following.
- 4 cups combination of broth and water
- Salt and pepper to taste
- Small scoops of cooled butternut squash
Simmer over very low heat for 20 minutes. Remove from heat and add
- ½ cup heavy cream, yogurt or milk
- 1 tablespoon butter
Puree soup in pan using immersion blender (Emeril refers to them as a “boat motor.”) Serve hot in flat soup plates and garnish with any of these or your favorites …
- Chopped parsley
- Crushed peanuts
- Large dollop Greek-style yogurt
- Crushed tortilla chips
- Thin slices of hot Italian sausage
- Roasted pumpkin seeds
- Apple slices with peanut butter on them
- Sautéed kale leaves
- Popped corn