We got snow yesterday!
And under all the snow are the leaves that we still need to rake! At least the wind blew most of them off the trees.
Here's two of my boys, Mark and Chauncey having some fun making faces. Mark won!Sloan took the pictures along with one of herself!I'm going to share a super simple way to cook a squash! Put it on a large cookie sheet, pierce it with a sharp knife all over. Bake it in the oven at 400 degrees until a fork can pierce it easily.
This one took 2 hours. My mother's friend gave her two, and she gave me one. I never turn down vegetables! I knew just what I wanted to make with it!
My favorite Curried Squash Soup! Yum! I came up with this recipe last winter, and I love it! It's also super simple to make!
After the squash is done, let it cool. Cut it in half and scoop out the guts. Then just scoop out your squash and measure it. You can scoop out the rest and put it in a big bag and freeze it. Now don't worry about the black goo on your cookie sheet, it's just the natural sugar in the squash that caramelized. Just put it in your sink to soak, it will come right off, trust me!
Here's what it looks like without the seeds.Curried Squash Soup
1 onion, chopped
2 apples, cored and chopped (leave the peel on)
2 tablespoons olive oil
6 cups cooked squash
6 cups chicken broth
1 teaspoon curry powder
1/2 teaspoon garlic powder
1/2 teaspoon seasoning salt
1/2 teaspoon onion powder
1/4 teaspoon fresh cracked pepper
2 tablespoons honey
In a large pot, saute the onion in the olive oil. Add the apples and cook for a few minutes. Add the rest of the ingredients and cook while you take your daughter for a walk, about 30 to 45 minutes. Puree the soup in batches in a blender. Return to the soup pot and cook for a few more minutes. You'll need to taste it and see if it needs more salt. I don't eat a lot of salt, so keep that in mind.
1 comment:
What a great way to cook a squash! They are so hard to cut and peel ~ thanks Carol!!
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