Winter Squash

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.