Heat olive oil in a large heavy bottomed soup pot over medium heat; add onion and cook until translucent, about 7-8 minutes. Reduce heat to low; add garlic and ginger and cook 5-6 minutes, stirring often. In a mortar and pestle, or in a spice grinder, grind cumin and coriander seeds; add spices to pot and continue cooking 2-3 minutes. Add squash and stock; turn heat up and bring to a boil. Reduce heat, cover and cook until squash is tender, about 25 minutes. Puree soup in small batches until smooth. Season with salt and pepper. Add cream and heat through. Check seasonings and adjust. Serves 6-8
Delicata Creamy Squash Soup Amy Segelbaum passed along this recipe which she highly recommends! I’m looking forward to giving it a try..."Roasted squash lends a delicate sweetness to this creamy soup. Onions, chicken stock, and roasted squash are processed to a fine consistency, then combined with heavy cream, creating a heavenly smooth soup."
3 delicata squash, halved
lengthwise and seeded
1 onion, chopped
3 cups vegetable broth
1 1/2 cups heavy whipping cream
2 tablespoons butter
salt to taste
ground black pepper to taste
Preheat oven to 325 degrees F (165 degrees C). Place the squash, cut sides down, in a baking dish. Add 1/8 inch water in baking dish, cover with foil and bake 35-40 minutes or until tender. Cool.
In a large saucepan, melt butter. Add onion and cook over low heat, stirring occasionally until onion is softened but not brown.
Scrape the squash out of the flesh and add to onions. Add the stock and heavy cream. Cook over moderate heat, stirring occasionally, about 25 minutes.
Puree the soup in a blender or food processor. Season with salt and pepper to taste and serve.
Roasted Winter Vegetables We have found that our favorite way to have celeriac is roasted with other vegetables. It’s mild, rich flavor is a nice addition to roasted vegetables. Peel its tough outer skin before cutting. Following is a basic recipe for any combination of winter veggies. Peeled garlic cloves are also a great thing to add.
6-8 cups winter vegetables: potatoes, sweet potatoes, carrots, turnips, parsnips, rutabagas, beets, winter squash, celeriac (peeled and cut in 1- inch pieces or slices ½ inch thick).
2 tablespoons oil
1 tablespoon dried or 3 tablespoons fresh herbs such as rosemary, thyme, parsley, oregano
Toss ingredients together (keep onions separate, as they will roast faster; add them to the pan 10 minutes into the baking time). Spread in a single layer on greased baking pans. Roast in a preheated oven at 425 until tender, 30-45 minutes, stirring occasionally. Season with salt and pepper.
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