Easy Butternut Squash Soup
From From Asparagus to Zucchini

2 Tbs. butter or olive oil
3-4 cloves garlic, mashed with side of thick knife
½ – 1 cup chopped onion
2 ½-3 pounds butternut squash halved, seeded, and baked until soft
4 cups chicken stock or 2 bouillon cubes dissolved in 4 cups of hot water
1 bay leaf
Pinch of sugar
½ tsp. or more curry powder
Pinch of nutmeg
Salt and pepper to taste
2 cups milk (low-fat or skim)

Heat butter or olive oil in large saucepan over medium flame.  Add garlic and onions; cook, stirring often, 7-10 minutes.  Puree the cooked squash in a food processor and stir into onion mixture.  Stir in stock, bay leaf, sugar, curry powder, nutmeg, salt, and pepper.  Simmer 20-30 minutes. Remove bay leaf.  Add the milk; heat but don’t boil.  Makes 6 servings.


Baked Winter Squash
From From Asparagus to Zucchini

Winter squash is easy to bake.  Slice most squashes in half lengthwise, scoop out the seeds, and place facedown on a cookie sheet.  Water may be added around squash to avoid drying out and hasten cooking.  Squash flesh may be basted with oil or butter.  Squash will need 40 minutes to 1 ½ hours, depending on size.  Cook until very tender but not charred.  Serve seasoned with salt and pepper and/or with butter.

Acorn squash is famous baked faceup with melted butter and brown sugar or maple syrup.

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