Cooking in Season: Winter Sqash

By: Steve “Mo” Fye, Copy Chief | Photos By: Steve “Mo” Fye, Copy Chief

Late summer and early fall bring a stunning variety of squashes for the creative cook.

Many grocery stores will only have the ubiqui­tous pumpkins, but farm­ers markets and specialty produce stores will have dozens of different hard-skinned squashes.

Pattypans — or Starburst squash — can be picked while young and tender and pickled for the cold winter days, or stuffed and baked. Delicata and Turban squashes are wonderful mashed and sea­soned. Butternut squash is great grated, steamed and cooked like potatoes for vitamin-rich and brilliantly colored hash browns.

Squash is equally good for sweet or savory dishes. Honey and brown sugar added to roasted squash makes a delicate dessert, while butter and bread crumbs mixed with nearly any kind of peeled and diced squash can make a great replacement for potatoes, pasta or rice.

Butternut Squash Soup with Herbed Whipped Cream

For the Soup:

  • 1 large Butternut Squash, peeled, seeded and cut into ½ inch dice (about 2 pounds)
  • ½ pound Carrots, washed, peeled and cut into about ½ dice.
  • 2 Tbsp. Olive or Vegetable Oil
  • 2 Tbsp. Kosher Salt
  • 1 Tbsp. Ground White Pepper
  • 2 quarts Chicken, Vegetable or Beef Stock
  • 2 Tbsp. Cider Vinegar
  • 3 cups Heavy Whipping Cream, cool

For the topping:

  • 1 cup Heavy Whipping Cream (very cold)
  • 1 Tbsp. minced Parsley
  • 1 tsp. minced Green Onion

1) Preheat oven to 350°F. Toss the squash and carrots in the oil and add salt and pepper. Roast on a foil-lined cookie sheet until the squash and car­rots begin to brown, about 35-40 minutes.

2) Meanwhile, bring the stock to a boil and then turn down heat to just a simmer. Place the roasted squash and carrots in the stock and simmer until they are very soft.

3) Ladle the veggies and stock into a blender in small batches, not filling the blender more than half full each time. Puree the soup until it is per­fectly smooth, about 2-3 min­utes per batch.

5) Pour the soup into a clean soup pot and whisk in the cream. Add the cider vinegar and adjust seasoning to taste.

6) Just before service, whip the cup of cold cream in a cold steel mixing bowl until it makes soft peaks. Add the herbs and continue whipping until it makes firm peaks. Garnish each bowl of soup with a generous dollop of the cream.


Ginger Squash Soup: Add 6 Tbsp. of fresh ginger or 2 Tbsp. of ground ginger to stock while squash is roasting.

Chunky Squash Soup: Only purée half the soup and mix with un-puréed soup.

Low-fat Squash Soup: Omit cream and substitute 2 cups of nonfat dry milk.

This soup can be made with any type of winter squash. Just substitute pump­kin, spaghetti or acorn squash for the butternut.

Winter Vegetable Soup: Use half the amount of squash and substitute roasted parsnips, turnips and rutabagas.

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