Spicy Squash Soup and Jon Hamm on My Kids’ Heads

Hi everyone. It’s Sunday evening and I miss Jon Hamm already. It’s a good thing that I can be reminded of him and his five o’clock shadow when I look at my sons’ recently shaved heads.

Like shaving kids’ heads at the beginning of the school year, it is also important to be proactive, plan ahead and really try to make the extra effort to join a CSA (community supported agriculture) coop or get a food delivery service. This way you won’t have to necessarily leave the house if you want to cook something. If it’s cold , rainy or snowy, you may not feel like cooking if you have to make the trek out there.

Make some soups with your bounty. This one is a keeper!

Spicy Squash Soup:

2 roasted medium sized acorn squash-split them in half, scoop out the seeds and lay on a parchment paper lined baking sheet at 400 degrees for 1/2 hour or so until tender-check with a fork. Let cool. Scoop out squash meat from skin shell.
2 and one half quarts chicken or vegetable broth
3 medium peeled, quartered and steamed potatoes
1 /2 tsp cayenne pepper
1 tsp salt
1/4 cup maple syrup
ground black pepper to taste
(roasted peppers for garnish-optional)

In a blender, Add the potatoes, broth, scooped out squash. Puree until smooth. You will probably need to do 2 batches.

Pour liquid into a large pot. Add the ground peppers, maple syrup and salt. Stir, bring to a simmer and turn off the heat. Serve hot with warm bread. MMMMMM.

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One Response

  1. Hi Alma, This looks yummy, I have to try it. I didn't see an email so I'm writing you here. It's Pamela's friend -Janice- I just saw your comment on Cookus Interuptus and followed you here, what a small world!

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