F-F-F-Frigid! Ending in hot soup, though.

[altivo]

Went to the farmer's market in Woodstock this morning at 9 am because the handspinners' guild was scheduled to demonstrate our crafts there, and our annual show opened last week there too, and this is National Spinning and Weaving Week on top of everything else. It was cold, not so much because the temperature of 52 F or so was that bad, but because of a very cold northeasterly wind and no sun at all. Clouds hanging in gray folds like the threat of snow to come.

Two of us survived the first hour and then a few more straggled in. Some of them decided immediately that it was too cold (wusses) and moved into the show gallery to spin, which is fine except it doesn't serve our intended purpose of publicity. Anyway, three of us stuck it out until noon, and my friend Susan bought a huge blue hubbard squash from one of the vendors. I had to tease her that she could stuff it like a turkey and stick a couple of carrots on for legs and roast it.

This is a great year for winter squash, for some reason. We had a horrible drought, more than twelve weeks without a drop of rain, but the squashes and pumpkins are now producing like firecrackers. My mate and I can't resist the colors and shapes, so we keep buying different ones. Tonight he went to play music at Settlers' Days, a street festival in Marengo, and I stayed home and made soup and biscuits for when he and his musical partner arrived back for supper.


Spicy Squash Soup

1 small butternut squash (about 2 pounds or one kilo)
1 delicata squash (about a pound or 500 g.)
2 large tomatoes
2 large onions
2 cloves of garlic
olive oil
chili powder

Peel and dice up onions, tomatoes, and squashes, mince or crush garlic. Heat a bit of olive oil in the bottom of a large soup kettle, throw in the onions and garlic and cook until they start to soften. Add chili powder to taste (I use about two good tablespoons full,) diced squash, tomatoes, and two quarts (2 liters) of water or stock if you have it. Bring to a boil and cook hard for about 30 minutes, stirring frequently, until squashes start to fall apart and thicken the soup.

Optional additions at this point: diced tart apples, parsley, cooked sausage or other meat if desired.

Reduce heat to a low simmer, and hold, stirring often, until ready to serve. A dollop of stiff sour cream goes well in each bowl, and a nice glass of wine and a biscuit or two (the savory kind, not the sweets that we call cookies over here. I'm not sure what you Brits call these, savory scones maybe?) or some fresh-baked bread goes well.

We had tossed salad first, and hot tea afterward. Very satisfying on a cold night.

Comments

[chibiabos.livejournal.com]

Don't you know to make chili on chilly nights? ;p

[altivo.livejournal.com]

In essence, that's what I did. Who says chili has to always be the same or always have dead animals in it? ;P

[ducktapeddonkey.livejournal.com]

Squash is great!

One of my faves is to half and scoop out a little acorn squash, then make a paste using butter, brown sugar and fresh ground pepper. Spread the paste all over the flesh of the acorn halves. Wrap in tinfoil. Start at very high heat, then 350 or so 'till they're soft.

Super easy side dish.

I think I'm going to have to try your soup recipe. :)

[altivo.livejournal.com]

Try microwaving the squash first until soft (turn the halves cut side down on a microwave-safe plate or dish) and then spread your paste and bake just long enough to brown in the regular oven. Much quicker. :)

The soup is flexible. Black or red beans (pre-cooked or from a can) make a nice addition. So do slivered or diced sweet peppers, or kernel corn. Corn bread makes a nice accompaniment too.

[pioneer11.livejournal.com]

*notes the recipe*

Excellent. A perfect sort of thing to do on chilly days.

But then I wuvs me a soupy.

^_^

[altivo.livejournal.com]

Yeh, I thought this might appeal to you. Not hard work, and you can do all kinds of variations. It's really thick, like stew, and very satisfying. Lots of healthy fiber too, with little fat. If you like it hotter, try adding rings of hot pepper or sprinkling them on top as a garnish. Jalapeno is hot enough for me, but of course you can go all the way to habanero if you like.

[pioneer11.livejournal.com]

A bit of heat might just work. Hot chili in the colder climes and
the colder months works so maybe some sauce for the gander with this
would be nice too. ^_^