National Soup Month!

So as we all found out last week, January is National Soup Month! Whoever picked this month as “soup month” did a heck of a job because there is a lot of soup being consumed around here…it’s freezing! It’s not exactly 32 degrees outside, but it is pretty dang cold for Texans – Especially for us here at the food bank. The warehouse doors are always open with the influx of deliveries and pick-ups and the only extra layer of warmth is either a cup of coffee or soup.

Coincidentally, we had a delivery of 1,000 pounds of butternut squash the other day. A whole lot of squash means a whole lot of creative cooking ideas, so our assistant operations director, Kirby Rowton, decided to make some spicy butter cream squash soup! All of the food bank team received some of this deliciousness as a Christmas present – Encased in a very cute jar decorated in twine and rosemary – but don’t worry, you can make some too! Lucky you, we are sharing the recipe in honor of National Soup Month! We are also sharing it as a creative example – there are so many ways to recycle food into a healthy, home cooked meal. Think outside the box and don’t be scared to experiment. Here is Kirby’s very own homemade recipe:

Squash soup!Butter Cream Winter Squash Soup
(With Rosemary & Spice)

  • 4 butternut squash
  • 2 large sweet potatoes
  • 1 miniature pumpkin (or half a small pumpkin)
  • 1 large head of garlic
  • 1 large sweet onion

Peeled seeded and cubed. Place all in a large roasting pan and season (suggested: olive oil, salt, pepper, white sugar, cinnamon, nutmeg, ginger, coriander). Roast in 400 degree oven 45-60 minutes or until soft. Chop the bottom of the garlic head off, wrap the whole head in foil and put in roasting oven until soft (about 45 minutes).

In a large dutch oven begin sauteing 1 large sweet onion – About 5 minutes until translucent. Place the softened squashes in the Dutch oven. Squeeze the soft garlic from the roasted garlic head into the Dutch oven with the squash and onions. Cream all ingredients together in Dutch oven. Add about 4 cups of water and stir together. Heat mixture to boiling. Reduce heat, add desired spices, 4 fresh sprigs of rosemary, a tad more olive oil and 2 cups cream. Let this mixture simmer and heat for about an hour, longer if desired.

*** You might find this recipe in the upcoming “Hays County Food Bank Cookbook”, so keep a lookout for our updates on Facebook, Twitter, and our website for its release date. It will contain recipes from HCFB staff, volunteers, clients, city officials, and neighbors. Happy cooking!***

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One comment

  1. Pingback: National Soup Month | A Holiday Chef

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