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Savory Sunshine Squash Soup

I wanted something to do with leftover roasted Sunshine Squash, which is delicious on its own, but 1 squash makes a lot for a single person. I looked up various savory squash recipes and borrowed a little from several places. This is my latest version. It is very versatile based on what you have on hand. You can add white wine, cream, half and half, your favorite cheese, leftover cooked veggies, roasted celery, a roasted apple or two, etc.

There are wonderful-looking recipes for sweet Sunshine Soup on the web.

Source: Foodtv, Martha Stewart, others (Entered by Sandy Haden)
Serves: 6-8 servings


Ingredients
1 medium Sunshine Squash, halved and seeded      View Available Products
1 medium onion, peeled and cut into 8 wedges
2 or 3 medium red or yellow bell or banana peppers, seeded and chunked
1 medium garlic bulb, top sliced off to roast
1 or 2 medium carrots, scrubbed and chunked
1 tbsp fresh sage or 1 tsp dried
2 or 3 tbsp extra virgin ollive oil
2 tbsp butter
3 -4 cups chicken or vegetable broth - see instructions
salt and pepper to taste
a gracious plenty homemade croutons

Step by Step Instructions
  1. Heat oven to 450 F. Carefully cut Sunshine Squash in half and remove seeds and pulp. At this point you may brush with oil, salt and pepper, and put, cut side up, on cookie sheet to roast. However, the more area you have of nicely browned squash the better. So I recommend peeling the halves and cutting into 2 inch chunks or cut each half into 4-6 wedges. Put in large bowl. Add the onion, peppers, carrots and garlic bulb. Sprinkle with oil, salt and pepper and stir to coat evenly. Pour in one layer on cookie sheet with raised sides. If necessary, use 2 sheets to keep on one level. Place in hot oven. Set timer for 15 minutes.
  2. After 15 minutes, check by putting fork through squash. If tender, you may remove. However, what you are really looking for is a nice browning on the squash and other vegetables. A little more cooking won’t hurt if it adds browning. When done, remove from oven. Cool as necessary to handle.
  3. Scoop squash out of shell if necessary. Add all vegetables, except garlic, to large pot. Add chopped Sage. Add broth to just cover vegetables – if adding cream later add a little less broth. Cook over medium heat until simmering. Remove from heat and carefully use immersion blender in pot until soup is smooth and of desired consistency, squeezing to add the roasted garlic slowly to taste. If more liquid is needed, this is the point where cream, etc., or more broth may be added. Add salt and pepper to taste. Stir in butter. Serve. Garnish with croutons. Chopped cooked bacon, ham, shredded cheese, sour cream, chives, etc., may be added, Wonderful with toasted cheese sandwiches. Enjoy.

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