Posted by the Mom (aka Kelly Biedny)
We know that not every family serves squash on Thanksgiving. For many, sweet potatoes are more common, but here at the Two Kids Home, squash is always on the table. It’s one of Alex’s favorites, and with all the gardener’s we know, we usually have a few on hand this time of year.
When we’re going to have guests over for a meal, we tend to get excited and over do it on the quantity, especially at events like Thanksgiving. (Yes, ‘we’ means ‘me’, the mom, but the kids get excited too ;D) And even though it’s not consciously intentional, Thanksgiving leftovers are awesome–that’s what this recipe is designed for, leftover squash. That being said, if you’re up for it, you could serve a squash soup course as part of the meal; if you use this simple but scrumptious recipe, everyone will love it 😀
For this recipe, we sort of squished two other recipes together…or parts of them at least. It’s easy enough that kids of most ages can help with various parts, plus the simplicity of the ingredients allows the squash-tastic-ness to shine through–(ok, that might not be a word, but you know what we’re saying).
Here it is:
- 3 to 4 cups Butternut Squash
- 1 large Leek, sliced (white part only)
- 3/4 tsp dried Thyme
- 3 Tbsp butter
- 1 cup Chicken Broth
- 1-12 oz can Evaporated Milk
- 3/4 tsp Salt
- Pepper to taste
- Balsamic Vinegar (optional)
- If you are not using leftover squash that's already cooked, the first thing you'll need to do is prepare the squash. Cut it in half and have one of the kids remove the seeds, place it cut side down in a baking pan or sheet and then pour water into the pan until it's got about 1/4" of water. Cover it with foil and bake at 375 degrees for about 40 minutes--until it's soft. Once it's cooled a bit, one of the chef's on hand can scoop all of the pulp into a bowl and set it aside.
- Next you'll melt your butter in a sauce pan. The perfect job for a child--stir in the leeks and thyme and help mom or dad saute them until the leeks are soft, about 5 minutes. Then, add the squash, broth and evaporated milk. Season to taste and simmer for about 15 minutes. Once it's done simmering, remove it from the heat and let it cool for a bit. If you have an immersion blender, use it to puree the soup until it's nice and creamy. If you don't have an immersion blender, a standard blender will do. By the way, my kids love being in charge of the regular blender--although I sort of hog the immersion blender duties :D
- Once the soup is smooth and creamy, it's time for serving. We--again by 'we' I mean 'me', the mom--like to serve this soup with a drizzle of balsamic vinegar...it makes the squash flavor really pop. We hope you enjoy eating it as much as you do making it :D
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Have a Happy Thanksgiving everyone!
Alex, Sophia and Kelly