My sweet mother-in-law gave us some squash the other night. Honestly, I didn’t even know what kind of squash she had given me, but I thought one might be a butternut squash. Soon the builder and I were chopping and roasting a wonderful soup together. Here is our creation:
1/2 butternut squash (3 c), chopped into 1″ pieces
4-5 mini red, orange, yellow sweet bell peppers, quartered
1/2 onion, chopped
3 tbs olive oil
1 can coconut milk
2 c chicken stock
1 tsp nutmeg
1 tsp cumin
1/2 tsp thyme
1 tsp parsley
1 tsp salt
1. Roast squash, onion, and peppers in the olive oil, at 475 degrees for 20-35 minutes.
2. Blend half of the veggies in 1 cup chicken stock and place in large pan. Repeat with remaining veggies and stock.
3. Simmer with remaining ingredients 10-15 minutes. Serves 6-8.
For a hearty meal, add cooked chicken sausage to the soup. (If you are ok with white cheese, this soup tasted wonderful with shredded sharp white cheddar a top).
As for the mystery squash (pictured above)…I’m looking for it’s name (common names will do…unless you are dying to share the botanical!) and a menu suggestion/recipe for cooking with it. I have 5 of my handmade magazine envelopes to send to the person with the most delectable mystery squash recipe.
You have until Friday January30th at midnight MST to leave your comment and recipe suggestion. I’ll announce a winner sometime on Saturday. Good luck!