Creamy Banana Squash or Winter Squash Soup

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Creamy Squash Soup

Creamy Banana Squash or Winter Squash Soup

Serves 2 generous and 4 scant servings

Here you are using a true “New World” crop. Banana squash seeds were discovered from an archeological site in Peru.  In 1893 R.H. Shumway of the seed catalogue fame introduced this squash to us here in this country.  This squash requires long periods of warm season weather to reach maturity and often stays on the vine for up to 120 days.  Therefore, it requires over a half-year to cultivate and makes for just one single crop annually.  With that in mind, let’s really give respect to this very healthy and delicious squash.  I really enjoy squashes cooked in all sorts of various ways, however, this easy to make “creamy” soup is one of my favorites.  Even though I do call it creamy, as you may notice there is no fat in it.  There is another variety that does contain cream and butter which is more luxurious; however, frankly, this wintery warm-me-up version fits just right for my belly.  Enjoy!

Ingredients:

  1.  3 C. peeled banana squash- cut into 1 to 2 inch cubes (about 1 ¾ lb.)
  2. 4-5 cloves of garlic, peeled
  3. 1 pippin apple-peeled, cored, and chopped fine
  4. 1/4 tsp. dried tarragon
  5. 2 tbsp. white wine or vermouth
  6. 4 C. chicken stock
  7. 4 to 5 slices of stale French bread torn into small pieces
  8. S&P to taste
  9. Green onion slivers (bulb and top) for a topping
  10. Plain yogurt(non-fat is fine) for topping

Instructions:

  1. Combine the first 6 ingredients in a large pot and place on medium high heat.
  2. Bring to a boil then turn the heat to medium low and cook for about 30 minutes—until pumpkin is very soft.
  3. Add the bread pieces and cook 5 minutes more
  4. Puree the soup in a blender, reheat and add S&P to taste.
  5. Top with a generous dab of yogurt and green onion slivers.

For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help or hosting

 @ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

 

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About TempInnKeeper

Margot loves people and is very energetic and organized. She is also a quick study. Her background includes having renovated, owned and operated an 1887 Victorian bed and breakfast in Paso Robles, CA for 5 years. Her guests loved her and she loved her guests. What a perfect combination. Margot’s marketing skills and love of people also was used in her career as a Realtor and in participating in many charitable non-profit organizations. Margot loves to cook and to offer concierge services to people. She was born in Geneva, Switzerland.; has lived all over CA. including Beverly Hills, in the Silicon Valley area, Paso Robles, the San Joaquin Valley as well as in Sun Valley, ID. She has traveled extensively throughout the world; is a CAL alumni (go Bears!); and also speaks French fluently and Spanish semi-fluently. Her interests are people, cooking, arts, books (look at the blog book club and join if you wish), travel, sports, gardening, painting, music, playing classical piano and animals. Margot Van Horn 208-721-3551 PO Box 3788, Ketchum, ID. margot6@mindspring.com TempInnKeeper@mindspring.com

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