We're soup people, and we love to have a big stash of quart sized bags all lined up pretty in our deep freezer to choose from. On a night we don't feel like cooking, we'll eat a chunk of bread and grab a couple of bags downstairs. As we eat, I'm a little jealous of the asparagus cream he's chosen, and he's eying my chicken tortilla.
Our soup rations in the deep freezer are dwindling, which means it's time for our garden to get back to work! Too bad our garden beds looked like this, before we got an additional 6 inches of snow:
There's garlic somewhere under all that snow!
I'm trying to envision end of August tomatoes here.
We've been doing our best to eat up our bumper crop of butternut squash, and while we're overwhelmed with the quantity, we are not in the least ungrateful. This squash has been eaten simply roasted with a bit of butter and brown sugar, made into hearty soups and comforting sweet breads.
Today we all stayed home due to the snow, and I made a big batch of simple puréed veggie soup.
It turned out so smooth, flavorful, and tasted wonderful with a chunk of Beer Bread
I started by roasting de-seeded squash in the oven with an inch or so of water.
This is what's left after scooping the flesh from the skins
Diced onions, carrots and celery and simmered them in 3 cups bone broth and 3 cups water
Puréed the veggies before adding the mashed butternut squash, then added one oz. of my preserved garden basil/oregano/garlic in oil
It's a good start to a long year of preserving our food, God willing.
Today's Butternut Squash Batch:
3 cups Turkey stock
Enough water to get a good consistency. I started with 3 cups and kept adding here and there
1 bag carrots
5 stalks celery
4 small white onions
2 large squash, 2 small
1oz pesto with no nuts
Salt to taste
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