Butternut, delicata and acorn squashes can last well over three months in storage. Alas, last fall’s diminishing pile of winter squash probably looks a little frightening by now… definitely unappetizing. But it is possible that there are still winners amongst them, at least here at Gee Creek Farm there are. A great lesson of Winter is avoiding waste. Since winter squashes are so resilient and large, their “yuckies” can be easily cut off and the rest salvaged. A great way to make what’s left disappear is to make a few pots of warming soup. Soup is so under appreciated in this way. Make it in bulk, eat what you can, then freeze the rest in recycled jars or 12-16 oz tupperware containers. Nothing will be better on an exhausting evening with the flu than a pre-made homecooked hot soup. Mm mm good! Sure beats Cambell’s! This bisque is spicy, sweet and thick. The apples remain raw, giving an extra punch of Vitamin C. The nutmeg will soothe a restless mind, and the cayenne pepper can be tuned down or up to suit your taste… but will certainly heat up those endorphins! My boyfriend is a huge fan, and it has been the star of our farmer’s markets in Portland. Use a large soup pot for this recipe, or divide it in half. Enjoy!
5 lbs of organic winter squash of your choice, skinned, seeded and cut into 2″ cubes
3 organic carrots, cut into 2″ cubes
3 organic apples, cored and cut into fourths
1 c. organic cane sugar
1/4 Tbsp cayenne pepper
1/4 Tbsp nutmeg
1 Tbsp sea salt
1/4 cup fresh minced ginger
2-3 c. organic coconut milk, depending on desired thickness (may substitute with regular milk)
fresh organic parsley
Place squash and carrots in a stainless steel pot and cover with water. Boil about 10-15 minutes until fork tender, then strain. In a food processor or blender, puree raw apples with the cooked squash and carrots. You may add the milk at this time to ease the blending process. Pour pureed mixture back into pot, and combine with nutmeg, ginger and salt. Stir before adding cayenne. Add cayenne in small amounts at a time. Taste between each amount to make sure it is not too spicy. Reheat to desired temperature, and serve with toasted bread or baked rosemary chicken and a green salad. Garnish with parsley. Divide whatever is left into serving sizes for one person and freeze for a lonely night.
Enjoy your food and health!
❤ Nellie Ann