Recipes

Warm Morning Goodness:
Corn Bread
Biscuits
Pancakes
Corn Cakes (Sweet)

Pies and things:
Pie Crust
Jam Pockets

Small Dishes:
Mushroom Stuffed Bread
Chicken Whiskey Wontons
Savory Corn Cakes

Soups:
Eggplant Soup
Squash Soup
Chicken Stock
Vegetable Stock

Drinks:
Agua Fresca

Copyright 2004
Jade A. Zabrowski

Squash Soup

1 medium sized winter squash, butternut, delecata, or kadota (turban squash)
1 medium sized onion
1 small potato
2 cans chicken stock (14 oz each)
salt and pepper
4 tablespoons olive oil
a little chopped parsley to garnish

How to Make Squash Soup:

Peel and seed the squash.Peel the onion and the potato. Chop the vegetables coarsly and put in a stock pot. Add the chicken stock, salt and pepper. Boil until the vegetables in the stock until they are tender.

Blend the soup, either in a blender or with a stick blender, adding the olive oil a little at a time.

Serve hot with a little chopped parsley on top to garnish.

A Note on Ingredients:

I don't use acorn squash for this soup, I think it's too dry. The squashes I list above are all yellow or orange fleshed winter squashes, with very nutty full flavors. Don't use extra virgin olive oil, as the flavor is too strong. Use regular or "lite" olive oil. For canned chicken stock I use Health Valley or Hain, because they don't have any chemicals in them. You want to use a light flavored stock for this soup.