> Roasted Roots and Squash Soups
Roasted Roots and Squash Soups
Hope you’re all enjoying the winter squash, potatoes, onions, and root veggies from the last CSA pickup and end-of-the-season farm stands!
The wintry weather has us firing up the oven for some nice, steamy-hot comfort food to warm you from the inside out. Here are a few ideas to share:
Grammy Smith’s Rutabega (or Turnip) Casserole- (from Meg’s grandmother)
3 medium turnips
1 cup applesauce (can be made from Ela apples!)
6 tbsp butter
4 tsp sugar (or honey)
3 tsp salt
1/4 tsp pepper
1 1/2 cups soft bread crumbs tossed with 2 tbsp melted butter (I cut the bread into 1/2 inch cubes)
Cook (boil whole or in chunks for ~30 mins or until soft), drain, and mash turnips. Add all ingredients except buttered bread crumbs. Put in 2 qt cassarole dish and top with bread crumbs. Bake at 350 for one hour. Makes 12 servings.
Butternut or Heart of Gold Squash Soup- (Heart of Gold are the green and white striped ones)
(There are countless variations on squash soup; here are some general guidelines.)
Cut squash in half, and put a small chunk of butter (1/2 tbsp) in each half. Place on greased cookie sheet and bake in oven for ~30-40 minutes at 350. When soft, remove from oven. Use a spoon to scoop out the flesh or cut the skin from the flesh with a knife. Place squash in a bowl and puree with an immersion blender (or in a regular blender, but we love immersion blenders!). Remove to a soup pot on the stove. Add water, milk, cream, or broth for desired consistency (more cream = thicker; more water = thinner). Add spices you like –allspice, clove, cinnamon, nutmeg, sage, savory, thyme, salt, pepper– to taste, and simmer for a bit to meld all the flavors together. Serve hot with a dollop of sour cream or yogurt on top and enjoy!
Not a week goes by in fall and winter when we don’t roast a pan of root veggies at our house.
Cut into 1-inch chunks: any combination of Carrots, Beets, Turnips, Potatoes, Squash, Onions, Garlic (whole cloves)
Combine in greased baking pan and toss with olive oil, rosemary, oregano, thyme, sage, any herb–you name it!
Bake at 350 for ~45 minutes. Stir after 20 minutes to ensure even browning on all sides. That’s it–enjoy!
Other ideas for turnips-
Mash along with potatoes
Sautee in thick slices
Add raw to salads in paper-thin slices
If you’re Farmer Chad, dress up as one for Halloween ;)