Showing posts with label butternut squash soup. Show all posts
Showing posts with label butternut squash soup. Show all posts

Thursday, February 18, 2010

A Simple Southern Side to Invoke Summer


I’m cold.

And I’m not usually one of those Cold People. You know the Cold People? They bring heaters to the office? They wear cardigans in the middle of summer? They monkey around with the thermostat when you’re not looking? They bring afghans to church?

Not me!

Except this winter. This winter, I’ve morphed into one of the Cold People. But I think that has something to do with the fact that North Carolina has apparently turned into a polar outpost.

We’ve been much cooler here than Vancouver, site of the Winter Olympics. I’ve had to root around in old cedar chests for wool clothing that I’d put away ages ago and forgotten about.

You’ve heard of rain dances, right? Well, I’m going to try to invoke warmer temperatures by cooking something that makes me feel like summer is here. Squash!

Squash is summer to me. It’s cheerfully yellow. It’s grown in numerous backyards during the summer. And it’s even sometimes called ‘summer squash.’

Baked Stuffed Squash


This is so easy, y’all! Really, it’s a fun-looking, colorful dish that looks like you’ve spent longer on it than you did. Here’s what you do:

Baked Stuffed Squash

4 large squash (you could do this with zucchini, too.)
Frozen mixed vegetables (10 oz.)
2 cups herb-seasoned bread stuffing
1 cup fresh, chopped tomatoes
1/2 cup sharp, grated cheese
1 clove crushed garlic
salt and pepper to taste

Preheat oven to 350 and set some salted water to boil. Wash squash, then cut in half (lengthwise). Place the halves in the boiling water for 5 minutes. Drain. Scrape out seeds and pulp from the squash. Season with salt and pepper.

Cook the mixed vegetables, according to the package instructions. Add the garlic and salt and pepper to taste. Drain any excess water after cooking. Add the chopped tomatoes and the stuffing to the mixture. Mix well, then spoon the mixture into the squash and sprinkle the grated cheese on top. Serves 8.

Pretty is as Pretty Dies –Elizabeth Spann Craig
Delicious and Suspicious (Summer 2010) Riley Adams


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Thursday, September 24, 2009

Roasted Butternut Squash Soup

RileyAdamsFoodBlogPostpic_thumb_thumb When I go out to eat with my husband, the soups on the menu always catch my eye. My husband thinks of soup as more of an appetizer than a meal—particularly in a restaurant—but half the time I’ll go with a soup. Even if it’s over 80 degrees, like it is today!

There’s just something about a soup that’s liquid comfort. I’m guessing that’s why the old wives decided, in their wisdom, that chicken soup cured colds. And now I hear that they might have even been partially right. According to one medical article I read:“Inhaling its warm vapors raises the temperature of the respiratory passages and loosens thickened secretions.” They also mentioned something about neutrophilic action, but I didn’t understand that part.

I have a feeling my snarkiness last week about the sick people on the plane has backfired on me. I currently have two sick people in my house and must rapidly consider the possibility of accumulating more, since we have children here.

Since I included a chicken soup recipe last week, I decided to go for soup #2 this week!

Butternut Squash Soup

Roasted Butternut Squash Soup

  • 2 1/2 pounds butternut squash, halved and seeded
  • 2 large onions, quartered
  • 6 cloves peeled garlic
  • 1 2-inch piece fresh ginger (cut into 4 chunks)
  • 2 cups chicken stock
  • 2 cups heavy cream
  • 2 T chopped fresh cilantro
  • 1 teaspoon mild curry powder
  • 1 teaspoon ground cinnamon
  • salt and pepper to taste

pan roasted walnuts for topping (optional)

  1. Preheat oven to 350 degrees F (175 degrees C). Place squash halves and onion onto the prepared baking sheet. Wrap garlic and ginger in foil and place with the vegetables.
  2. Roast in the center of the oven for 45 to 60 minutes, or until the squash is tender. Remove from oven and set aside until cool enough to handle.
  3. Puree the above in a blender or food processor with the chicken stock until it’s smooth.
  4. Heat blended mixture on medium heat. Add salt, pepper, curry, 1 T of cilantro, and cinnamon. While the mixture is hot, but before it simmers, slowly add the heavy cream. Add until the color and thickness is to your taste, and allow mixture to bubble. Lower the heat, and continue to cook on low heat for 10 more minutes. Remove from heat, and let rest for 10 minutes before serving.Garnish with the remainder of the cilantro and/or pan roasted walnuts.

Enjoy….and stay healthy! :)

Pretty is as Pretty Dies
Memphis BBQ series (May 2010)