Now that Fall has officially begun here are some tips and a great recipe for Butternut Squash! Now is the time to take advantage of butternut squash, everyones favorite fall vegetable. There are so many delicious ways to use this versatile hard-shell squash, from soups and salads to lasagna and pizza. In Season: Thanks to its smooth, easy-to-peel surface and rich, sweet flavor, butternut squash has become the MVP of the gourd world. Like other winter squash, butternuts are at their best from early fall through winter. What to Look For: Butternut squash have a hard, light-tan rind and a golden orange flesh. They range in size from 6 to 12 inches long and weigh between 2 and 5 pounds; choose one that feels heavy for its size. The skin should be smooth and uniform in color with a matte surface. How to Store: This hardy squash can be kept for up to three months in a cool, dry place. Do not refrigerate. Stop by Martinez Family Farm and pick up your wonderful squash for this incredible recipe! BUTTERNUT SQUASH SOUP INGREDIENTS: 6 slices bacon, cut in half crosswise 1 tablespoon unsalted butter 1 sweet onion, such as Vidalia or Walla Walla, coarsely chopped (about 3 cups) 2 1/2 pounds butternut squash, peeled, halved, seeded, and cut into 1-inch pieces (about 6 cups) 3 sprigs thyme Coarse salt and freshly ground pepper 1 3/4 cups chicken broth 1 3/4 cups water DIRECTIONS: STEP 1 Cook bacon in a large pot over medium heat, flipping once, until brown and crisp, about 15 minutes. Drain on paper towels; discard fat from pot but do not wipe clean. STEP 2 Melt butter in pot over medium heat. Cook onion, stirring occasionally, until softened and golden, about 15 minutes. Add squash, thyme, 1 tablespoon salt, broth, and water; increase heat to high and bring to a boil. Reduce heat, cover, and simmer until squash is tender, 12 to 15 minutes. Discard thyme. STEP 3 Working in batches, puree soup in a blender until very smooth. Return soup to pot and season with salt and pepper; cover to keep warm or reheat if necessary. Divide among heatproof glasses and garnish each glass with bacon. Bacon and soup can be made up to 3 days ahead, cooled completely, and stored in refrigerator in separate containers. Recrisp bacon on a baking sheet in a preheated 300 degrees oven, about 10 minutes, while reheating soup over low heat.
Posted on: Wed, 24 Sep 2014 05:11:52 +0000
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