I love the fall for so many reasons. Sweater weather is great but I lurvv me that boot weather more. I also love pumpkin time! My favorites are the grey/green pumpkins. Such beautiful colors. When my oldest son moved away to college I repainted his room a color that was inspired by a Hubbard squash. Pumpkins and squash also make for great, healthful eating. So many vitamins and so many ways to prepare. One of my favorite recipes is from Moosewood Restaurant Low-fat Favorites.
http://beacon.salisbury.edu/provident/recipes/squash_soup.htm
New England Squash Soup
1 c diced onions
1 stalk celery, chopped
1 clove garlic, minced
1 c unsweetened apple juice
1 lb butternut squash, peeled, seeded and cubed
1 potato, diced
3 c water or broth
1 bay leaf
1/4 tsp nutmeg
2 c mushrooms, sliced
1 tbsp soy sauce
2/3 c evaporated skimmed milk
salt and pepper to taste
3 tbsp dry sherry (optional)
Combine the onions, celery, garlic, and juice in a large soup pot. Cover and simmer for 10 minutes until the vegetables are tender. Add the squash, potato, water/stock, bay leaf, salt and nutmeg. Bring to a boil, cover, lower the heat, and simmer approximately 25 minutes.
While the soup simmers, sauté the mushrooms in a skillet with the (optional) sherry and soy sauce until the mushrooms are tender, about 5 minutes. Set aside.
When the squash and potatoes are very soft, remove the pot from the heat and working carefully in batches puree the soup with the evaporated milk in a blender. Reheat gently. Add salt and pepper. Serve topped with the sautéed mushrooms.
From Moosewood Restaurant Low-Fat Favorites, 1996.
*I don't usually put mushrooms. I also augment the recipe by adding ginger and coriander to taste. I also like the soup chunky so I reserve some of the potatoes and squash chunks before putting it in the blender.
