This week, we received: half a winter squash, a patty pan squash, half a summer squash, two sweat potatoes, a turnip, half a bell pepper, three cucumbers, around 15 apples, and eggs.
- about 2-3 cups of squash
- bacon, six strips (or, eight… if you’re just using the soup as an excuse to eat bacon)
- small yellow onion, diced
- 2 cloves of garlic, minced
- 2 large sweat potatoes, diced
- 2 tsp ginger, minced
- salt (a lot) and pepper (to taste)
- 3-4 cups of broth
- sour cream
- Roast squash until tender, remove from oven. (Cut in half, remove seeds, lay flesh side down in pan, add ¼ water, and roast for about 30 minutes at about 400 degrees Fahrenheit)
- Cut bacon into strips and crisp in pot. Drain bacon and pot.
- When squash is cool, cut into small pieces.
- Cook onion and garlic until onion is translucent.
- Add sweat potatoes, cook for about 10-15 minutes, until somewhat tender
- Add broth, squash, and spices, gently boil for about 15-20 minutes
- Carefully blend all ingredients
- Garnish soup with sour cream and bacon (and roasted squash seeds, if desired)
I roasted summer squash and turnips as a side. I’ve been snacking on the cucumbers and bell pepper. And we’re still taking apples to lunch.
Scott made eggs and bacon for breakfast on Sunday. And I might make cookies again. We’ll see.