Tomorrow is the day of the equinox, the first official day of winter which makes today the last day of Fall and since squash is a Fall vegetable I want to share two more recipes with this super versatile vegetable.
Squash, Yam and Potato Soup
1kg (2lb) cubed squash
2 medium yukon gold or any other potatoes
1 yam
scant tsp corriander seeds – crushed
for serving – grated gruyere cheese, ground corriander and sea salt.
1. Cube the yam, potatoes and squash into equal pieces; add water to cover – not more!
2. Add coriander seeds – I use an infuser (just like the ones used for tea, the small metal ball with the holes) because I find that the food processor or immersion blender do not always get those and I don’t like encountering whole coriander seeds when I eat the soup. You can use cheese cloth instead – just make a little bundle :)
3. Cook until the vegetables are soft 20-30 minutes. Puree with an immersion blender or in your food processor until smooth.
4. serve with grated Gruyere, a sprinkle of sea salt and ground coriander.
Acorn Squash, Potato and Corn Puree
1. Preheat the oven to 450F
2. Cut your squash in half, remove the seeds and strings.
3. Put the squash together with 2 medium Yukon gold potatoes and roast until soft.
4. Scoop the flesh out of the squash.
5. Peel the potatoes.
6. Mash the squash and potatoes with a bit of butter, salt to taste and a small dash of nutmeg.
7. Mix in 1/2 a cup of corn kernels.
8. Return the puree into the empty squash shell or transfer into a baking dish; sprinkle some grated sweet Swiss cheese (like Emmental) on top and reheat in the oven melting the cheese at the same time.
