Tag Archives: squash

Acorn Squash Bisque

28 Sep

I have just been beside myself with glee watching all of the squash and pumpkin recipes popping up all over Pinterest and the food blogging community!  I love love love the Fall for cooking and I wasn’t sure where to start diving in but, I have to say, this bisque is an excellent start to the deluge of Fall recipes coming at you!

I admit that I was hesitant to switch it up from my normal Butternut Squash soup but was delighted with the results.  The recipe makes a delicious, almost delicate, bisque that would make a fantastic start to a large hearty meal, or just as a light meal in itself.  It does thicken up as leftovers, but reheat it very very gently, as mine started to curdle very quickly.  (You wouldn’t think it, but a quick whirl with the stick blender gets rid of all those unsightly white specks in an instant)

The soup was excellent with just the little bit of thyme seasoning it, yet I could tell I wanted just a teensy bit more flavor.  I make a mean Butternut Squash soup so I had to physically restrain myself from adding all the normal spices I add to that–I wasn’t making a clone, after all.  I left the nutmeg, the cinnamon, bay leaf, and rosemary behind (but it was almost painful to do so) and stared at the rest of my spice shelf.  I hesitated for a second before grabbing the cloves, knowing they would be overpowering if I wasn’t careful.  It was just what I was looking for!  1/8 of a teaspoon is honestly all that is needed for the whole big pot to give the soup that warm spiced flavor without losing the delicate acorn squash flavor.  It doesn’t have the stunning orange color that butternut squash soup or pumpkin soup does, but it is absolutely a wonderful addition to the Fall dinner table.


Acorn Squash Bisque
Adapted from Martha Stewart
Serves 4 as a main dish or more as a starter appetizer

  • 2 acorn squashes (3 pounds total)
  • 1 tablespoon butter
  • 1/2 – 1 medium onion, finely chopped
  • Coarse salt and ground pepper
  • 1/2 teaspoon fresh thyme leaves, plus more for garnish
  • 1 can (14 1/2 ounces) reduced-sodium chicken broth
  • 2 cups water
  • 1/2 cup half-and-half
  • 1/8 teaspoon ground cloves
  1. Preheat oven to 450 degrees.
  2. Halve squash lengthwise; scoop out and discard seeds. Place squash, cut side down, on a rimmed baking sheet; cover tightly with aluminum foil. Roast until almost tender when pierced with a knife, about 20 minutes minutes. When cool enough to handle, scrape out flesh and discard skin.
  3. In a large saucepan, melt butter. Add onion; season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 5 minutes.
  4. Add squash, thyme, broth and water. Bring to a boil over high heat; reduce to medium, and cook until squash is very tender, 10 to 12 minutes.
  5. Working in batches, puree mixture in a blender until very smooth (or leave it in the pan and use a stick blender, the most useful soup tool ever). Return to pan; add half-and-half, cloves and season to taste with salt and pepper (mine didn’t need any extra).
  6. Serve garnished with thyme sprigs.

End-of-Summer Vegetable Soup

16 Sep

All summer I was thinking, “Man, I should be making vegetable soup.”  Of course now it’s September and I never got around to making vegetable soup.  And then Real Simple dropped this recipe in my inbox last week and I thought: “it’s a sign!”  So I went to the co-op and sorted through the last of their summer veggies and I guess I shouldn’t have been so surprised at how quickly this soup was thrown together.  Just slice it all up and throw it in the pot and it’s ready in 10 minutes!

I added a few spices to the recipe I received–the original had only the fresh dill.  First and foremost, I added cayenne which is my all time favorite spice to add to vegetable soups.  I feel like some veggie soups’ flavor can just glide over your tongue and disappear as soon as you swallow.  Just a little cayenne gives it a just a touch of heat that keeps the flavor lingering on your tongue.  I also added garlic powder because it grounded the flavors.  A toasty bit of garlic bread would have made this a perfect complete meal to close out the summer!

End-of-Summer Vegetable Soup
Adapted from Real Simple

Serves 4

  • 4 cups low-sodium chicken broth
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1 large zucchini (or 2 medium), cut into bite-size pieces
  • 1 large yellow squash (or 3 small-medium), cut into bite-size pieces
  • 1/2 pound green beans, cut into bite-size pieces
  • 2 cups corn kernels (cut from 2 ears, or frozen)
  • 1 medium onion, finely chopped
  • 1 teaspoon salt (plus more to taste)
  • 1 teaspoon fresh ground pepper
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon garlic powder
  • 1/4 cup fresh dill springs
  1. In a stock pot or large sauce pan, bring the chicken broth to a boil.
  2. Add all of the vegetables and spices except for the dill and turn the heat down to medium.
  3. Let everything simmer for about 10 minutes until the veggies are soft.
  4. Stir in the dill and serve with crostini!

Fried Yellow Squash

26 Aug

Food Memory #2,398: Fried Squash.

Mom is a pro at yellow squash.  Her squash casserole is one of the most requested dishes at family gatherings and fried squash is something that would always draw my sister and I to the stove as it was frying.  Mom would pull them out of the hot oil, lay them on a paper towel lined plate or a paper bag and season them.  I would pop them into my mouth long before they were cool enough to actually be edible, never learning and burning my mouth ten times over.  While grilled squash is a treat for sure, I think fried squash has to be my all time favorite.  I know that the boyfriend and I wolfed the whole batch down way too fast and were left wishing there was much more.  Take advantage of the bounty of summer squash right now before it’s gone and create a new food memory for your own home!

Fried Yellow Squash

  • 1 lb yellow squash
  • 16 oz milk
  • 1 1/2 cups flour
  • salt & pepper
  • oil for frying (peanut oil is by far the best for frying, but it’s more expensive)
  1. Heat about 2 inches of oil in a heavy pan.
  2. While the oil is heating, pour the milk into a bowl and set it next to your cutting board.
  3. In a separate bowl, add the flour and season with salt and pepper, about 1 teaspoon of each, and stir.
  4. Slice the squash into 1/4 inch slices and drop them into the bowl of milk as you go.
  5. Once the oil is hot enough, drop the milky slices of squash into the flour mixture and toss until coated thoroughly.
  6. Gently drop the slices into the oil, a few batches at a time–make sure that all of the slices in the oil have room to float on the top of the oil.
  7. Pull the slices out when they are golden brown and place on a plate lined with a stack of 6 or so paper towels and season with salt and a little additional pepper.

I remember Mom would dirty one less bowl by putting the flour mixture in a large plastic bag, add the squash, and shake it all up until the slices were all evenly coated.  I didn’t remember until I was tossing the slices in the bowl and felt like something wasn’t quite right in my methods…of course either method you use will be delicious!

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