Soup de jour

Winter in Colorado cries for soup.  In the fall, knowing what is to come, I purchase the wonderful winter squash that becomes plentiful that time of year.  A little seasonal effort provides the base for one of my favorite hearty soups when the snow covers the fall leaves and a winter chill fills the air.

To prepare the squash, peel, removed the seeds and cut into 1- to 2-inch chucks.  Place in a roasting pan, coat with a small amount of oil and roast for 1 hour in a 375° oven.  Remove and run through a food mill to puree.  I freeze the pureed squash in 9.5-ounce freezer containers and label.  Then when the snow flies, I pull out of container of squash and make this wonderful soup.  Generally I can make two meals out of a batch served alongside a salad.



Squash Soup

Ingredients

1 Tablespoon canola oil

1 Small onion, chopped

1 Small carrot, peeled and chopped

1 Stalk of celery, chopped

1/3 Cup white wine

1 14.25-Ounce can low-sodium chicken broth

2 Sprigs flat-leaf parsley

1 Sprig fresh thyme

1 Teaspoon whole peppercorns

1 Small bay leaf

1 9.5-Ounce container of frozen butternut or Kabocha squash puree, thawed

Yogurt or sour cream and croutons for garnish (optional)



Directions:

1.     Heat oil in 2-quart saucepan over medium heat.

2.     Add onion and sauté 1-2 minutes.

3.     Add carrot and celery and sauté 1-2 minutes longer.

4.     Add wine, broth, peppercorns and herbs to pan and bring to boil, lower heat and simmer 25-30 minutes.

5.     Add thawed squash and continue simmering another 30-40 minutes over low heat.  Make sure soup does not scorch.

6.     Serve with croutons and yogurt or sour cream



Ingredient note:  If you do not freeze your own squash, most stores carry frozen butternut squash in 10-ounce packages.  If you don’t have fresh herbs, dry does work.