Since joining the CSA (Community supported Agriculture) program at a local farm, we have learned to eat "in-season".
Various types of squash have been a regular item at farm pick-up days. Squash is another healthy versatile vegetable. We use it in a variety of ways; stuffed , baked, and in soup.
Here's an easy delicious recipe for
Roasted Squash & Fennel Soup.
1 Fennel bulb
|Saving seeds for growing my own squash - or you can toast and eat|
1 large celery stalk
1 small squash (I used butternut)
1 tbsp butter
2 cans of chicken broth and 2 cups water
or 4 1/2 cups chicken or vegetable bouillon
1/2 tsp salt (optional)
Cut butternut squash in half lengthwise, scoop out seeds and place cut side down on oiled cookie sheet and roast in oven at 325F until tender.
Cut fronds (feathery leaves) from fennel and save for garnish. Remove core from bulb. Thickly slice bulb and white parts of fronds. Coarsely chop onion and celery.
Heat butter in large saucepan and set over medium heat. Add onions and celery. Cook until onion has softened, about 5 minutes. Stir in fennel, cooked squash scooped from skin (discard skin) and enough broth and water to cover vegetables. Bring to a boil. Then redce heat, cover and simmer until vegetables are very tender - about 15 to 30 minutes.
Puree vegetables in several batches in a food processor. Return to saucepan. Stir in remaining liquid. Heat, stirring often, until hot. Add salt if needed. Ladle soup into bowls, then float a small piece of frond on top. Soup will keep well, covered and refrigerated for 3 days. Freezes well.