Courtney & Kim cook {squash}


We are back!

We enjoyed busy summers but are looking forward to getting back into our monthly routine of posting gorgeous produce and delicious recipes- starting with my favorite food season- Autumn!  I love the heavy greens, the root vegetables, and the endless squash that are available.  It is the season of slow roasting and slow cooking.  Words like simmer and braise and roast are used frequently in our home.  Walking into the house, you are often greeted with the smell of something wonderful wafting down from the kitchen.  It is time to come indoors, cozy up, and slow down.


This month we cooked squash and I think we both really enjoyed it.  I made squash soup for the first time and loved it!  I most often roast squash- either to mix into things or with butter and brown sugar, which my family loves.  However I wanted to try something new- thus, soup!  I hope you like it and would love to know if you try it!

Butternut Squash Soup



Vegetable oil spray

1 2-pound butternut squash, halved lengthwise and seeded

2 cups low-sodium chicken broth

1/2 teaspoon ground cinnamon

1/2 teaspoon dried marjoram

1/2 teaspoon dried thyme

Pinch of grated nutmeg

1 cup milk or half-and-half

Kosher salt and freshly ground black pepper



Preheat the oven to 375 °F. Spray a 9 x 13-inch baking dish with the vegetable oil spray.

Place the squash halves, cut side down, in the prepared dish. Pierce the skin sides several times with a fork. Bake until the squash is tender, about 45 minutes. Set aside until cool enough to handle.

Using a large spoon, scrape the flesh from the cooked squash into a food processor. Discard the skins. Add 1 1/2 cups of the chicken broth, the cinnamon, marjoram, thyme, and nutmeg and puree until smooth. Transfer the puree to a large saucepan. Whisk the milk into the soup over medium heat. If you prefer a thinner consistency, add the remaining broth. Season to taste with salt and pepper.



And of course Courtney is back with another recipe that I am already excited to try!





Enjoy and happy cooking!


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6 Responses to Courtney & Kim cook {squash}

  1. Butternut squash soup is my favorite. I make big posts of it all winter long. And I’ve actually gotten my recipe down to six ingredients: a bit of olive oil, half an onion, butternut squash, apples, pears, and broth. And looking at your photos is making me crave it so badly!! If I can convince myself to take a rise and stray from my usual recipe, I will give yours a try.

  2. I love squash soup! Your photos are gorgeous as always. Here’s my favorite squash soup recipe:

    Curried Pumpkin Soup
    1 kabocha pumpkin (or butternut squash), cut in half
    1 medium onion, cut in half
    2-3 tbs curry powder
    1 tbs olive oil
    6 cups chicken or vegetable broth
    salt & pepper to taste

    Preheat the oven to 400. Mix the curry powder, salt, & pepper with the olive oil and liberally coat the squash and onion. Roast until very soft, ~ 45 minutes. Scoop the squash flesh into a deep pot and add the onion and broth. Puree with an immersion blender and adjust seasonings to taste.

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