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Squash Apple Soup Recipe

Squash and Apple Soup

I do not grow butternut squash in my garden since it takes up a lot of space. However, there is a farmer about four miles away that sells butternut squash for $1.00 each. Every year I buy 10 or 20 for storage, roasting and freezing. This squash apple soup recipe happens to be one of my favorites. This recipe makes enough for several days of soup or enough to package and freeze. Unless you happen to have a pressure cooker, you should not try canning.

Ingredients

16 cups cubed seeded peeled butternut squash
2 large apples, peeled, chopped
2 large onions, cut into 1-inch pieces
4 tbsp. brown sugar
2 tsp salt
2 tsp ground cinnamon
1 tsp. pepper
6 cups chicken stock
1 1/2 cups heavy cream
12 oz fat free vanilla yogurt
4 tbsp. chopped fresh chives

Directions

To make squash apple soup start with: In a large pot, mix squash, apple, onion, brown sugar, salt, cinnamon and pepper. Add the chicken stock. Cover and heat over medium-high heat (so you don’t burn the squash) until the soup starts boiling. Reduce heat; simmer covered about 20 minutes or until squash is tender.

Using an immersion blender or food processor, blend until smooth (I like to have some chunks in my soup so I usually remove about 1/4 to 1/3 before blending. I add back after blending). Stir in heavy cream and yogurt. Heat over low heat, stirring occasionally, just until heated through. Ladle the squash apple soup into bowls; sprinkle with fresh chives.

As a substitute for butternut squash you can use yellow summer squash in the squash apple soup. The yellow squash meat is as tender and the skin of yellow summer squash is edible which makes baking and scrapping out the meat (as you do for butternut squash) not necessary.

Look at other squash recipes https://traderscreek.com/recipes/recipe-index/

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Mediterranean Green Beans

Mediterranean Green Beans

To make good Mediterranean green beans pick your beans early when they are young, thin and have not yet started forming seeds. When made correctly and served chilled, this is a great fresh salad for a summer meal. The Kalamata olives add a twist to the taste. Even if you do not like these types of olives, given them a try. The salty “different” flavor really plays well with the rest of the dish.

Ingredients:

1/3 cup of chopped pitted Kalamata olives
1 large shallot – sliced. Use a shallots here and not onions. If need be green onions or scallions can be used.
2 tbsp. red wine vinegar
2 tsp. whole grain mustard
3 tbsp. of chopped walnuts – sliced almonds also work well
½ tsp. of sugar
3 tbsp. of extra virgin olive oil.
1 lb. of fresh young green beans
¼ cup of feta cheese

Directions:

Combine all ingredients other than the green beans and feta cheese. Stir together. Bring a pot of water to a boil and drop in the green beans. Cook for approximately 5 minutes. Use a ladle or spider and take out the beans and place immediately in ice water to stop any cooking. Once cool add the beans to the other ingredients and top with the feta cheese. Enjoy!!

When the summer garden is in full swing and the green beans are coming in fast, try making Mediterranean green beans for a change. Whether with a burger, sandwiches or a steak Mediterranean green beans add that extra touch and interesting taste.

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Pumpkin Curry Soup Recipe

Pumpkin Curry Soup

Pumpkin Curry Soup is made with pumpkin puree. If you have the time make your own puree and freeze for future use.

Ingredients

2 tablespoons butter
1 cup chopped onion
2 large cloves garlic – finely chopped
1 1/2 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon ground white pepper
3 cups chicken stock
2 cups of pumpkin puree
1 1/2 cups of evaporated milk

Directions

Melt butter in large saucepan over medium-high heat. Add onion and garlic and cook stirring frequently for 2 to 3 minutes or until tender – do not burn the garlic. Stir in curry powder, salt and pepper and cook for 1 minute.

Add chicken stock and pumpkin puree, bring to a boil. Reduce heat to low and cook while stirring occasionally for 15 to 20 minutes. Stir in evaporated milk. Pour soup into a food processor or blender and blend until smooth.

Look at other pumpkin recipes https://traderscreek.com/recipes/recipe-index/

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Pumpkin Pancakes Recipe

Pumpkin Pancakes

Pumpkin Pancakes simple to make, is a great autumn breakfast and uses the pumpkin you grew earlier in your garden

Ingredients

2 cups all-purpose flour
2 tablespoons packed brown sugar
1 tablespoon baking powder
1 1/4 teaspoons pumpkin pie spice
1 teaspoon salt
1 1/2 cups evaporated Milk
1/2 cup Pumpkin puree
1/4 cup water
1 large egg
2 tablespoons vegetable oil

Directions

Combine the dry ingredients – flour, brown sugar, baking powder, pumpkin pie spice and salt in large bowl. Combine evaporated milk, pumpkin puree, water, egg and 2 tablespoons oil in small bowl and mix well. Add to the dry ingredients. Stir just until moistened.

Heat your skillet or griddle over medium heat and brush lightly butter. Pour batter onto hot griddle in the size you like and cook until bubbles begin to burst. Turn (cooked side should be browned) and continue cooking for 1 to 2 minutes. Repeat with remaining batter.

Look at other pumpkin recipes https://traderscreek.com/recipes/recipe-index/

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Pumpkin Muffins Recipe

Pumpkin Muffins

Pumpkin Muffins like all breads make good use of the pumpkin flavor. You can use any frosting you like to finish the pumpkin muffins

Ingredients

3 cups all-purpose flour
1 tablespoon plus 2 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups granulated sugar
2 cups of pumpkin puree
4 large eggs
1/2 cup vegetable oil
1/2 cup water or orange juice

Directions

Preheat your oven to 350 degrees Fahrenheit. Paper-line or grease 30 muffin cups.

Combine flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl and beat until just blended. Add flour mixture to pumpkin mixture and stir just until moistened. Spoon batter into prepared muffin cups – filling 3/4 full.

Bake for 25 to 30 minutes or until wooden pick inserted in centers comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

Once cooled you can leave  our muffins plain or use any frosting you like as an additional touch of taste and color.

Look at other pumpkin recipes https://traderscreek.com/recipes/recipe-index/

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Pumpkin Pie Homemade Recipe

Pumpkin Pie

Pumpkin Pie is a super easy recipe. There is no better pumpkin pie than one made from scratch. If you use homemade pumpkin puree all he better.

Ingredients

3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
2 cups of pumpkin puree
1 1/2 cups Evaporated Milk
1 unbaked 9-inch deep-dish pie shell

Directions

Preheat your oven to 425 degrees Fahrenheit

Mix the dry ingredients – sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir the pumpkin puree into the eggs then add the dry ingredient mixture. Gradually stir in evaporated milk.

Pour all into the pie shell.

Bake in oven for 15 minutes then reduce temperature to 350 degrees Fahrenheit and continue baking for another 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours.

Look at other pumpkin recipes https://traderscreek.com/recipes/recipe-index/