Squash Soup

On a cold Day

there is nothing better than a hot bowl of home made soup

Old Fashioned Hubbard Squash Soup, that is.

Mostly Hubbard Squash with a few Lakota Squash thrown in.

Both are excellent "keepers".

For next year,  select the seeds from your best.

Recipe

Cut up medium sized squash into large pieces and bake in Aluminum foil with a little water, for 1 hour at 350 degrees.

Saute 1 medium onion in 2 Tb butter and 3 TB olive oil.
Add baked, mashed squash (about 1 pound)
Add 2 cups of home-made vegetable stock
cook for 1/2 hour
Add 1 cup of half and half
Adjust consistency by adding milk
Add salt and white pepper to taste
Cook for another 5 to 10 minutes.
Add a shot of sherry at very end
Serve garnished with Italian parsley
And homemade croutons

It will warm the cockles of your heart

Wishing you a wonderful week my dear

Blogging Friends,

Gina