Weekly Basket #12
September 7, 2017
Featured Item: Acorn Squash!
Broccoli courtesy of Brookfield Gardens, P.E.I.
This is my favourite kind of squash. I love the shape, colour, texture and taste. Generally-speaking, winter squash are high in antioxidants. They've also been shown to play a key role in removing contaminants from soil. For this reason, eating organically-grown winter squash is especially important.
While we often hold off until Halloween to eat roasted pumpkin seeds, you can do the same with your winter squash seeds too! My favourite way to enjoy acorn squash is baked in the skin with butter and brown sugar, but this week I opted for a soup while the leeks are still plentiful.
Acorn Squash and Leek Soup
1 small acorn squash, peeled, seeded and cubed (about 2 cups)
2 leeks, thinly sliced
1 small onion, diced
2 cloves garlic, minced
2 Tbsps butter
2 Tbsps flour
3 cups vegetable broth
1.5 Tbsps fresh rosemary leaves, chopped
1.5 Tbsps fresh summer savour leaves, chopped
1/4 cup fresh parsley, chopped
Pinch of nutmeg
salt and pepper to taste
1/2 cup of sour cream
In a small pot, cover squash with water and bring to a boil. Cook until tender, about 5 minutes. Drain, mash and set aside.
Slice leeks lengthwise, keeping the root end in tact. Fan out and rinse under the tap to remove any trapped dirt. Slice thinly.
Melt butter in a large saucepan. Add leeks and stir to coat. After about 5 minutes, add onion and garlic. Cook until tender, about another 5 minutes.
Sprinkle in flour and stir to coat leeks, onion and garlic. Gradually stir in the broth. Bring to boil, stirring frequently until thickened. Add squash, fresh herbs and nutmeg. Reduce heat to a simmer and cook for another 10 minutes.
Remove soup from heat. Using an immersion blender, blend until smooth (alternatively, blend in a batches in a regular blender and return to pot). Stir in sour cream, and salt and pepper to taste.
I had this with some Cardigan Sourdough bread I bought at Receiver Brass Shop in Charlottetown. Deee-licious.