Here is a yummy Squash Soup recipe from Marcia Bergman-Howards.
1 large squash cooked- about three pounds (Marcia suggests roasting)
Also, save the seeds for toasting, too, and serve with the soup.
1 teaspoon ground cumin
4 ½ cups chicken stock
1 clove garlic, minced
½ teaspoon cider vinegar
½ teaspoon sugar
pinch cayenne pepper
½ cup heavy cream
Place the cooked squash, chicken stock, garlic, vinegar, sugar, cayenne, and cumin in a kettle.
Bring to a boil, then lower the heat and simmer, uncovered, for 10 minutes.
Working in small batches, transfer the soup to a blender and blend until smooth. Return to the kettle.
Stir in the cream and bring back just to a simmer. Season with salt and pepper to taste, add more cumin if you like.
Yield: 4 to 6 servings.
Snell Family Farm - Buxton, Maine - 207.929.6166