DILLED CARROT SOUP

I have enjoyed several variations of Carrot Soup lately.  Two of my favorites are created by the Irving Farm Coffee House in Millerton, New York and The Falls Village Inn, Falls Village, Connecticut.

Of course, I had to come up with something I could do myself at home, and I wanted to be able to preserve it.  As much as I enjoy cooking, sometimes I just want want to warm up a delicious bowl of soup with minimal effort. Pre-cooking and canning a few batches is an easy way to have a quick hearty soup during the cold, short days of winter.

This will require pressure canning because the ingredients are low acid, but this soup can also be made and served the same day. 

Hot or cold, this savory soup is equally delicious served hot during the cold winter months or served chilled during  the dog days of summer. I hope you enjoy my version.

DILLED CARROT SOUP

INGREDIENTS

1 Tablespoon Olive Oil

4 Tablespoons Butter

3 Cups Carrots

2 medium Acorn Squash (optional)

1 Spanish Onion

2 Cups Light Cream

3 Cups Chicken Stock

4 Cloves

3 Garlic cloves

Salt; White Pepper

1 Tablespoon Lemon Juice

Fresh Dill

DIRECTIONS

Pre-heat oven to 400 degrees.

If using halve and de-seed the acorn squash. Place face down on baking sheet and cook until soft,
20 – 30 minutes. Remove from oven and let cool until they are comfortable to handle.

In the meantime, scrape and slice carrots, dice onions and garlic.  In heavy bottom stockpot over medium heat add one tablespoon of olive oil and 4 tablespoons butter.  Add prepared carrots, onion and garlic.  Saute until onions are soft.  Scoop flesh from acorn squash and incorporate into mix. Add 1 ½ cup chicken stock.  Simmer 20 – 30 minutes until carrots are soft, stirring frequently.

Using stick blender, or tabletop blender, blend mixture until smooth. If using tabletop blender do in small batches and return to pot. Add the remainder of the chicken stock, salt and white pepper to taste, and simmer to meld flavors, 10 – 15 minutes, stirring often. Turn off heat. 

NOW -  If you are going to serve for dinner, Slowly add 2 cups light cream and blend thoroughly.  Chop fresh dill and add to taste.  I use 4-5 tablespoons.  Serve immediately.

OR - If you would like to bottle up and use at a later time, do not add light cream or dill, instead using sterilized quart size canning jars leaving one inch of headspace. 

Pressure process at 75 minutes for quarts, at 11 pounds, or 10 pounds for a weighted gauge.

Cool jars completely before storing on shelf, 6 to 8 months. When ready to serve, warm over medium heat, follow directions from NOW, and serve hot.

For saftey tips on Pressure Canning Soups click here.

JANE'S BUTTERNUT SQUASH SOUP

I have always loved squash. Well, for the sake of honesty -  as a foolish youngster I grew tired of the endless zucchini that thrived in my mother’s garden, but as a more knowledgeable adult I have come to appreciate squash in all her wondrous varieties. It is hard for me to choose a favorite, but two varieties I usually grow in my own garden are Acorn Squash and Butternut Squash.

Both these squashes are of the winter variety and differ from summer squash in that they are harvested when the seeds have matured and the skin has hardened into a tough rind. The hard skin of a winter squash protects the flesh and allows it to be stored longer than summer squash. They can be kept in a cool dark place, like your cellar or pantry, for months. Store on a shelf, or if you are keeping them in a basket or other container, layer newspaper between them so they don’t touch each other. Winter squashes can be baked, steamed or simmered. They are a good source of iron, riboflavin and vitamins A and C.

Acorn squash are known for their sweet golden flesh and unique ribbed shell, which resembles the shape of an acorn. Marie Oster called acorn squash a rock star among super foods in an article she wrote for Yahoo! Green.



Winter Squash
photo from Pixmac



Butternut is an elongated squash with a pear-ish shape and a sweet, nutty taste. It has yellow to orange skin and pulp that becomes a sweet and rich dark orange as the squash ripens. Not only do these two squash taste delicious, they are easy to grow, simple to cook, and last an amazingly long time if properly stored.

Winter Squash can be canned (no pun intended) and acorn and butternut squash are both perfect candidates for the process if you use a pressure cooker. Squashes are low in acid and the process is a bit time consuming, but there really is no need to can them since they can be stored whole without processing in a cool dark pantry or basement for the winter season.

BAKED ACORN or BUTTERNUT SQUASH



To bake either Acorn or Butternut simply cut in half lengthwise – you will need a heavy-duty chef’s knife because of their thick skin and bulk, remove the seeds and strings with your fingers and a spoon.

Place halves on a cookie sheet or in a baking dish cut side up, put a dollop of butter in each cavity, salt and pepper the fleshy parts, cover each half with tin foil. Place in an oven pre-heated to 400 degrees for about an hour, although it could be more or less depending on the size of the squash.

Test for doneness by piercing with a fork (think baked potato) to make sure they are soft all the way through. Remove and serve.



If you would like to entice the children, or you prefer a bit of extra sweetness yourself, you may replace the salt and pepper with either honey or maple syrup (please use the real thing!) Place a spoonful of either into the cavities with the butter. When the squash are cooked through, drizzle some of the melted goodness over the ends (particularly for the Butternut) before serving. 


Squashes also make delicious soups; the Internet is literally stuffed with recipes. Emeril (Bam!) has a wonderful  Squash Soup recipe, but I think my Mom’s Butternut Soup recipe is the best.



JANE'S BUTTERNUT SQUASH SOUP


INGREDIENTS

2 large Butternut Squash

4 Tablespoons Butter

2 Onions sliced

4 - 5 apples - mix of tart and sweet

Cider

Fresh Nutmeg


DIRECTIONS

Cut Squash in half, remove seed and place face down on a cookie sheet. Bake (@ 400 until soft, cool a little so you can handle.

While squash is cooking, melt 4 Tablespoons butter in stock pot.

Add onions, let simmer while you cut up seed and peel apples, add to the onions in pot. Cook all until tender. Scoop cooked squash from skin and add to mixture. Stir until all is blended and warmed through.

Stir in 2 cups of fresh cider, keep cooking. Salt and pepper to taste.

Put mixture through a Food Mill, or use a food processor to blend soup. If soup is too thick, add cider. If runny, cook down a little.

Add grated fresh nutmeg to taste and serve.

The wonderful thing about this soup recipe is that you can freeze in containers or ziplock baggies for future use. It is certainly one of my favorites. I hope you enjoy it too.