Squish
I've always liked the looks of a variety of squash, in gardens . Grand Ma cooked some squash dishes but not Mom. My wife breads and fries slices of crooked neck, I think, squash. Very tasty. My Kids ...
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I could live on soups. Here's one of my favorites.
Kielbasa & Wild Rice Soup
With Butternut Squash
Cook:
14 oz. Kielbasa, half-moon sliced
Melt:
2 Tbsp. unsalted butter
1C diced onion
½ C diced celery
½ C diced red bell pepper
2 Tbsp. minced garlic
1/8 tsp. cayenne pepper
1 sprig fresh thyme
1 dried bay leaf
1C dry wild rice
2 Tbsp. all-purpose four
Deglaze:
½ C dry sherry
6C chicken broth
Add:
4C diced butternut squash (1-1/4 lb.)
1/2 C heavy cream
Salt, pepper and Tabasco sauce to taste
Cook kielbasa in a Dutch oven over med-high heat until beginning to brown, 5-6 minutes. Transfer kielbasa to a paper towel lined plate.
Melt butter in same pot, then stir in onion, celery, bell pepper, garlic, cayenne, thyme and bay leaf. Saute until onion is translucent, 4-5 minutes. Stir in rice, then stir in flour to coat.
Deglaze pot with sherry, scraping up browned bits; cook until thickened, about 2 minutes. Add broth and kielbasa, bring to a boil, and reduce heat to medium-low. Cover pot and simmer soup until rice is nearly cooked, about 1 hour.
Add squash, cover, and cook until squash is tender, about 10 minutes more. Stir in cream, then season soup with salt, black pepper, and Tabasco.
Kielbasa & Wild Rice Soup
With Butternut Squash
Cook:
14 oz. Kielbasa, half-moon sliced
Melt:
2 Tbsp. unsalted butter
1C diced onion
½ C diced celery
½ C diced red bell pepper
2 Tbsp. minced garlic
1/8 tsp. cayenne pepper
1 sprig fresh thyme
1 dried bay leaf
1C dry wild rice
2 Tbsp. all-purpose four
Deglaze:
½ C dry sherry
6C chicken broth
Add:
4C diced butternut squash (1-1/4 lb.)
1/2 C heavy cream
Salt, pepper and Tabasco sauce to taste
Cook kielbasa in a Dutch oven over med-high heat until beginning to brown, 5-6 minutes. Transfer kielbasa to a paper towel lined plate.
Melt butter in same pot, then stir in onion, celery, bell pepper, garlic, cayenne, thyme and bay leaf. Saute until onion is translucent, 4-5 minutes. Stir in rice, then stir in flour to coat.
Deglaze pot with sherry, scraping up browned bits; cook until thickened, about 2 minutes. Add broth and kielbasa, bring to a boil, and reduce heat to medium-low. Cover pot and simmer soup until rice is nearly cooked, about 1 hour.
Add squash, cover, and cook until squash is tender, about 10 minutes more. Stir in cream, then season soup with salt, black pepper, and Tabasco.
