ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel

A bowl of squash for all seasons YUMMY!

Updated on January 4, 2013
Click thumbnail to view full-size
The beginning, Gary and the rototiller! I was so proud of our crop!The hard work really paid off!Check it out, lots of vegis
The beginning, Gary and the rototiller!
The beginning, Gary and the rototiller!
I was so proud of our crop!
I was so proud of our crop!
The hard work really paid off!
The hard work really paid off!
Check it out, lots of vegis
Check it out, lots of vegis

Answer to a question

Well, here I am again, writing about squash! I answered a question and was faced with another question, will you write a hub about this? I answered yes and discovered they meant --Right Now?

So here goes-the answer I wrote is somewhere below in a capsule of its own.

There are two in my home who enjoy squash- especially if I fine a recipe that is super yummy. I am sure all of you have tried the ones that don't turn out exactly to your liking.

Last summer we had a "bumper crop" of zucchini, so much I supplied the whole neighborhood until they refused to accept any more (or even open their door). Well, they probably think I took the hint since I have not offered any to anyone this year. NO, not the case. Our vines did not produce this year. It has been so hot that no one around has been able to share so we have had to buy all vegis this year.

Thank goodness for local farmers who know how to deal with the bad (good?) weather. The vegis at the farms and farmers markets have been tasty so I have been searching for recipes and this is some I have found that we really enjoyed!

Yummy bowl of Butternut squash soup!

Source

Ingredients

  • 6 tbl spoons onion, chopped
  • 4 tbl spoons margarine
  • 6 cups butternut squash, pealed & cubed
  • 3 cupss water
  • 4 cubes chicken bouillon
  • 1/2 tsp dryed morjoram
  • 1/4 tsp black pepper, ground
  • 1/8 tsp cayenne pepper, ground
  • 2 (8 ounce) pkg cream cheese

Instructions

  1. In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper, and cayenne pepper. Bring to a boil: cook 20 minutes, or until squash is tender.
  2. Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil

Cook Time

Prep time: 25 min
Cook time: 35 min
Ready in: 1 hour
Yields: The two of us ate it all! Would probably serve 4
Two of us in my house. We enjoy experimenting with various recipes of zucchini, acorn, spaghetti and butternut squash. And of course any new kinds we hear of.

Comments

    0 of 8192 characters used
    Post Comment

    • Moon Daisy profile image

      Moon Daisy 4 years ago from London

      Yum, that sounds lovely! I'm a big fan of squash and I'm always looking for new ways to cook them. I'm also a big fan of soup, especially in this cold weather. I made a strange one today, with turnips and cauliflower. Not my favourite, but it was warming. :) I will try making your recipe soon.

    • kat_thurston profile image

      kat_thurston 4 years ago

      This sounds really good I will definately try this one I have buttternut squash and a spagehetti squash that I need to use soon. Thanks for the idea.

    • Kate Mc Bride profile image

      Kate McBride 4 years ago from Donegal Ireland

      This is a very wholesome recipe which I definitely will be trying.I have made soup with butternut squash before but this recipe looks to be a better one. Voted up and useful. Thanks for sharing.

    • Peggy W profile image

      Peggy Woods 4 years ago from Houston, Texas

      Just last night I purchased 2 huge butternut squashes that were a good price knowing that they keep for a long time. Will have to make some soup out of at least one of them. Your garden pictures look wonderful! Where we live now I plant a few things here and there where there is enough sunlight. Many years ago I had my largest and best garden ever. It was in Wisconsin Rapids, Wisc. and we had a 1/4 acre lot. We also fed many people out of that garden! It is featured in a hub if you are interested. I'd love to have a garden space such as you have. So nice growing your own veggies! Thanks for your recipe.

    • Bettyoverstreet10 profile image
      Author

      Betty (Alawine) Overstreet 4 years ago from Vacaville, Ca.

      We really enjoyed the garden last year, this year was not much of a crop, too hot I think! love hearing from you. if you like music check out our personal website www.bettyoverstreet.com

    • Gloshei profile image

      Gloria 4 years ago from France

      Nice soup looks and sounds lovely must try it, did I read it right 'acorns' I didn;t think they were edible, must share please,

    • Bettyoverstreet10 profile image
      Author

      Betty (Alawine) Overstreet 4 years ago from Vacaville, Ca.

      Acorn squash !

    • suzzycue profile image

      Susan Britton 4 years ago from Ontario, Canada

      Thanks Bettyoverstreet10 for answering my question with so much enthusiasm and a recipe. This sounds delicious and it was interesting to me that you put cream cheese in it. I have never had cream cheese with squash so I will try this. Thanks again.

    Click to Rate This Article