Yesterday I posted about my "take a peek into the produce bins and concoct some sort of soup for dinner" experience in the kitchen. I commented that tonight's soup would be similar but with sautéed celery instead of the kale. (My apologies on the typo about "now add the onions and garlic" as it was supposed to be add the onions and kale. I fixed that boo-boo.)
OK, so the planned soup just got souped up. I discovered 4 buttercup squash, from Old Market Farm, in my garage last eve. Now I did not exactly lose them, they were just momentarily forgotten. I decided to get them into the house before they froze and started rotting on me.
So I roasted the squash this AM. Revving the oven up in early AM helps to warm the chilled downstairs after a cool night.
To make this soup quickly, on an eve after working all day: get the squash steaming first, before you sauté the celery and onions. Cut a small to medium buttercup squash in half, remove seeds, and put into a pot of water that has about 1 inch of water on the bottom. When water starts to boil, reduce heat to a gentle simmer, and cook squash for about 20 minutes. It will be ready when you finish with the sauté and soup prep.
Kitchen Advice: Never boil your veggies in a pot full of water; steam in the least amount of water you can get away with and not go dry. This goes for potatoes you are cooking to mash. Less water means less nutrient loss. Pour off cooking water into a coffee mug, let cool, and drink. Get every cell enhancing mineral and nutrient any way and every way you can!
Now get going on the celery & onion saute'!
- Sauté the medium sized onion, cut into small chunks, and the celery leaves in bacon fat from local, pasture raised pigs, no nasty curing chemicals added. (Use whatever you like for gentle sautéing: pasture raised butter, coconut oil... I would avoid most vegetable oils but that is another blog post and story!) The celery will sauté quickly, add the celery after the onions are just about finished. This way you do not over cook the celery leaves.
- Add approximately 3 1/2 cups of goat's milk to the blender with 3 big cloves of the Birdsfoot garlic.
- Add the onion and celery to the blender.
- Plop in big scoops of the squash, at least use one half of the cooked squash. Be careful scooping the squash out of the shell as it is hot and a steamed squash gets mushy not rigid like an oven roasted one. (Add lots of butter and sprinkle with curry, the other half of the squash, while it is still hot so the butter melts. Mash the butter and curry into the squash. Put into a dish and take to work tomorrow!)
- Sprinkle in, oh maybe 1 tsp. of medium heat curry powder (Nature's Storehouse or the Potsdam Food Coop). I use more curry with squash or pumpkin soup because the squash flavor can handle it without being overwhelmed. Besides, the spices in curry are amazing healers!
- Blend until the consistency and smoothness you want in a cream soup is achieved.
- Pour in soup pot and gently warm.
- Ladle into soup bowls and add a pinch of unrefined sea salt, if desired.
Don't forget the beet gratings! Beets soup up the soup in several ways:
- fiber
- nutrients
- raw veggie with dinner
- contrasting color to the pretty orange soup (this artsy cooking style feeds the heart, mind, and soul!)
- beets are used as cancer therapy in Germany and Russia! Why wait to use as therapy; prevent health problems now!
Quickly grate the beet using my metal cheese grater. I sprinkled the beet gratings on top of this generously curry seasoned cream of squash/celery soup.
If the pot is big enough, or the eaters few enough, you will have left overs for lunch or later dinners this week! OR... freeze in a wide mouth, quart Ball canning jar (leave head space for expansion during the freezing process) and enjoy in a week or two!
Cheers and happy, healthy cooking!