Published in Animal Stories 4 For Families – Farm Edition
Donnie and Belinda Carringer have for several years been farming to provide fresh food for Western North Carolina farmers’ markets and restaurants – as well as their own table. This recipe not only utilizes the late-fall-to-winter harvested butternut squashes, but it is a warm, comfort-food meal to satisfy during the next few months of cold winter days and nights.
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The Carringers shared this recipe with Suminski Family Books, and it was included in the publishers’ “Animal Stories 4 for Families – Farm Edition,” which was just recently published and is available online from the publisher or at various local gift and books stores in Macon County.
BUTTERNUT SQUASH SOUP
- 6 Tbls. chopped onion
- 4 Tbls. butter
- 6 cups peeled and cubed butternut squash
- 3 cups water
- 4 cubes chicken bouillon
- 1/2 tsp dried marjoram
- 1/4 tsp ground black pepper
- 1/8 tsp ground cayenne pepper
- 2 (8 ounce) packages cream cheese
Directions:
In a large saucepan, sauté onions in butter, until tender. Add squash, water, bouillon, marjoram, black pepper, and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender. Puree squash and cream cheese in a blender or food processor – or with an emersion blender –until smooth. Return to saucepan and heat through. Do not allow to boil.
The following was submitted by a Macon Sense staff member.
Should you have squash left over after making soup, butternut squash also makes a delicious dessert dish.
SQUASH PIE
- 2 c. mashed cooked squash, well drained
- 2 eggs lightly beaten
- Pinch of salt
- 1 can sweetened condensed milk
- 1 tsp. vanilla extract
- Dash of nutmeg
Directions:
Mix ingredients together and pour into 9” deep dish pie crust. Place onto a cookie sheet and bake at 350 degrees until knife comes out clean.
