Featured Food: Winter Squash


Winter Squash Soup

About 6 cups squash (we used Carnival Squash), seeded and cut into small chunks
3 cups chicken or vegetable stock
3-4 leeks (diced)
2 tablespoons butter or olive oil
1 tablespoon nutmeg
¼ cup sherry
1 cup heavy cream
Salt and pepper to taste

The squash should be pre-cooked. Cut in half, and roast in the oven for about an hour at 400 degrees, or microwave the halves separately in the microwave for 15 minutes each. When softened, cut into pieces. Puree the squash in a blender or food processor with some of the chicken stock to liquify. Saute the leeks in butter (or olive oil) until translucent in a heavy stockpot. Add the sherry and nutmeg, and simmer on low flame for 7–10 minutes. Add the squash puree, salt, and pepper to taste, and remaining stock, then simmer for an additional twenty minutes. Stir in cream just before serving. Garnish the top with toasted pine nuts and basil pesto if desired.


Recipe by Rachel Crockett