Let It Grow
By Tammy Thornton
After a cold day, soup simmering on the stove offers instant comfort. The anticipation of cozying up to that steamy bowl of goodness gives you hope that everything is going to be okay. When you drink in that warm liquid, you’ll feel like it’s reaching down to your toes and into your soul … and life is good.
In fall, it’s fun to lean into the season and choose foods that take advantage of the bounty of the harvest. Butternut squash are easy to grow from seed and can yield five to six fruits per plant. They can be planted after the last spring frost in a sunny location with rich, well-drained soil. But this is no crop for the impatient gardener. Depending on the variety, butternut squash can take 110 days to mature from seed. Once harvested, you can cure them for one to two weeks. If properly cured, butternut squash can be stored in a cool dark place for months. So if you are counting backwards, you had to be thinking about this warm bowl of soup back in May or June.
Winter squash have a thick skin, which helps preserve them when stored in a cool place. Unlike summer squash, which have a thinner skin and a shorter shelf life, winter squash are harvested and eaten after the seeds have fully matured and the skin is hard enough that it can’t be pierced with your fingernail. When harvesting, keep a few inches of stem on your butternut squash. This will help keep bacteria from entering your squash, which will preserve it longer.
Because of the thick rind of winter squash, they are difficult to cut and peel. If you didn’t grow your own squash, you may opt for a shortcut when making butternut squash soup. Purchasing two containers of pre-peeled, pre-cut butternut squash will make this soup come together in a breeze. I won’t tell if you don’t grow the squash yourself.
You can make this soup with chicken broth or use vegetable broth to keep it vegetarian. A little heavy cream added at the end will add a nice soft creamy consistency to your soup, but don’t add too much. The beautiful color is part of its allure and too much cream will diminish its brightness. Alternatively, give each bowl an artistic swirl of cream. Use coconut milk for a vegan option.
This is a “loose” recipe. These are suggestions that are very adaptable. This soup comes together easily and is fairly forgiving. Add or subtract ingredients to your liking. Use fresh herbs whenever possible but substitute dried as needed. Before you start, mix up a small bowl of poultry seasoning. Some of this will be added to your soup and the remainder will be a tasty garnishment. Combine approximately two teaspoons of fresh sage leaves and one teaspoon of rosemary, both finely cut (kitchen scissors make this much easier). Add one teaspoon each of thyme and marjoram. Next, add a half teaspoon of nutmeg and half a teaspoon of ground pepper. Stir everything together and set the mixture aside.
Time to make the soup: Melt four tablespoons of butter (or 2 tablespoons of vegan butter) with a drizzle of extra virgin olive oil in a Dutch oven or soup pot. Add one small, sliced yellow onion, and cook for about one minute, add three 20-ounce containers of cubed butternut squash (or about two to three medium-sized butternut squash). Cook the squash and onions for about five minutes. Add one to two cloves of minced garlic and cook for another minute, stirring constantly. Don’t let your garlic burn. If the mixture is getting too dry, add a small amount of the broth. Stir in one tablespoon of your herb mixture, then add one 32-ounce box of vegetable or chicken broth, ½ to one teaspoon salt, and a ¼ teaspoon of ground pepper. Simmer the soup for about 15 minutes. Skim the foam that rises to the top as it cooks. When squash is fork tender, remove soup from heat and allow to cool slightly. Working in batches, purée soup in a blender or use an immersion blender. Process until smooth. Return soup to pot and add one cup of heavy cream or coconut milk. Reheat as needed but don’t boil soup.
While your soup is cooking, add a few more ingredients to your herb mixture. This will now serve as your soup topper. Not only will it look pretty, but this will add a little bit of crunch and flavor to your soup. Add one teaspoon of ground cinnamon, one teaspoon of fresh chopped parsley, and one tablespoon of pepita seeds to your remaining bowl of herbs. When you are ready to serve your soup, add a swirl of cream or coconut milk, then top with a teaspoon of your herb mixture, including the extra ingredients. Serve with a nice crusty slice of fresh bread. Sit back and enjoy this beautiful bowl of fall goodness.
We would love to hear from our readers. What’s your favorite fall soup? Send your questions and comments to: shorelocalgardener@gmail.com.
Tammy Thornton lives with her husband, children, and crazy pets while enjoying a life of gardening, cooking, and going to the beach.
