The storage area that is usually cool and dry is, well, neither. Thanks to an unseasonably warm October and a streak of rainy days, the back hallway is not a good place to store my vegetables. I disposed of two potatoes, a large red onion, and half of a butternut squash this morning.
Then I cleaned the containers and added the little “dryers” that come in packages. Does this do any good? It can’t hurt.
And then I made soup with the remaining half of the butternut squash. I used my standard recipe and cut it down to match the amount of squash I had left. Here it is, folks, without adaptation. This is a lot of soup; use a BIG crock pot if you make the whole thing.
1 large butternut squash (about 4 lb), peeled, seeded, and cut into pieces(estimated amount: 10 cups)
1 large apple, peeled, cored, cut into 1-inch pieces1 medium white onion, diced
1 large carrot, peeled, diced
2 teaspoons curry powder, 1/2 teaspoon sea salt, 1/8 teaspoon white pepper
3 1/2 cups chicken broth or chicken stock
1 Tablespoon minced fresh ginger root
3/4 cup packed brown sugar
Directions: Spray slow cooker with non-stick spray. In cooker, toss squash, apple, onion, carrot, curry powder, salt, and white pepper. Pour broth over vegetable mixture. Cover; cook on low for 8-10 hours or on high for 4-5 hours. Use immersion blender or remove small amounts of soup (3 cups at a time) into blender to blend until smooth. Add brown sugar (and milk or cream, optional) while blending. Turn heat setting to high. Cover; cook for another 30 minutes. Serve. Enjoy.