Friday, July 8, 2011


I took voice lessons when I was in high school, but now the only song I  remember singing was "The Last Rose of Summer," just too, too sad for a mid-summer day.  I'd rather sing about butternut squash, particularly the last one left from last summer.   We had squash vines spreading all over our garden, and we must have harvested close to thirty of these long-lasting delectable squashes.

Well, it took us quite a while for just the two of us to consume them all.  There the last one sat on my counter yesterday morning,  after I discovered it fallen over behind some of the clutter in my pantry.  Late morning.  Lunchtime approaching.  So I decided to make Curried Butternut Squash Soup.  Sure, I had a recipe, but I hardly ever follow any recipe completely.

I microwaved the squash, (if I'd had more time I would have roasted it, and slathered with olive oil), peeled it and scooped it into the food processor along with the chicken broth from my Sunday Chicken and some sauteed onion.  I also added some fat-free half and half, along with curry powder to taste.  I knew I would add more before serving, hot Madras curry.

Into a saucepan went the puree, with a couple of tablespoons of sour cream added.   And some good Greek yogurt.

I garnished the bowls of soup with drizzles of sour cream and chopped cilantro.  

The recipe I based this on says this soup is a good source of Vitamin A, which I'm sure is true, but it's also a good source of lunchtime pleasure as well.  No tears over the last rose of summer.  Just mid-summer hopes that this year's squash plants produce at least half of last year's harvest.  

Here's the recipe.

Two teaspoons olive oil to saute the onion, and if you have some on hand, celery.
 One half cup diced onion. Also celery. Use your judgment as to how much.
1 Tb. Madras curry or to taste.
2 cups chicken or vegetable broth
1 butternut squash. Options: microwaved or peeled & chopped into cubes, roasted, or boiled along with the sauteed onion and curry for about 15 minutes or till tender.
One half to one cup of half & half. 
Puree in food processor.
Re-heat on stove, adding a couple of teaspoons sour cream and Greek yogurt.
Garnish with sour cream, cilantro, or chives, or green onions or....whatever you desire, as long as it's green and tasty!


  1. I love butternut squash. Thank you for the recipe, I copied it...Susie

  2. Mmmm-- I don't have any left over winter squash but I could always go buy one...