Winter Squash Soup & Pie Recipes

I love Butternut squash! It is a sweet nutty squash that is very nutritious – full of vitamins A and C and fiber. Versatile in many types of dishes – soups, roasted, steamed, risotto, pies, pasta, gratins – the recipes are endless.  And perfect for Thanksgiving!

Butternut squash soup is a favorite during cold months and once you cook up a batch, you can make several tasty meals from it. My absolute favorite soup cookbook, The New England Soup Factory Cookbook has the best squash soup that I have ever tasted, called Butternut Squash Soup with Calvados, Gorgonzola Cheese, and Prosciutto. I have  adapted it somewhat, most notably, adding the sage leaves and using Feta cheese to the garnish. For my recent post of using Sage, an underused herb that is supposed to be “brain food”, go to Favorite Herb-Sage.

Butternut squash soup

Recipe

Butternut Squash Soup With Apples

A savory treasure of a healthy soup. The topping of prosciutto gives a nice salty contrast to the sweetness of the soup

Ingredients

Garnish

  • 1 T avocado oil or olive oil
  • 6 slices proscuitto, cut into small chunks
  • 1 apple, thinly sliced ( I used granny smith)
  • handful fresh sage leaves, chopped
  • 1/4 C crumbled feta cheese

Soup

  • 4 T Butter
  • 2 cloves garlic, minced
  • 1 1/2 C diced onion, about 1 large
  • 1/2 C celery, about 1 stalk
  • 2 C diced carrots, about 3
  • 1/2 C diced parsnips, about 1 medium
  • 2 Large green apples , peeled and diced
  • 2 Lbs butternut squash, peeled and diced, about 1 medium
  • 8 C chicken stock
  • kosher salt and freshly ground pepper to taste
  • 1 T Worcestershire sauce
  • 2 T brown sugar
  • 1 1/2 C light cream
  • 2-3 T Calvados, an apple brandy, optional

Instructions

Instructions-Garnish

  1. In a saute pan, heat the oil over medium high heat. Add prosciutto and pan fry until crispy. Remove from pan and set aside.

  2. Add sliced apples and sage leaves and saute lightly until the apples are crisp tender. Set aside for use later

Instructions-Soup

  1. In a stockpot, melt the butter over medium-high heat. Add the garlic, onions, apples, carrot celery, parsnips, and butternut squash. Saute for 10 minutes

  2. Add chicken stock and bring to a boil. Reduce the heat to medium and simmer until the vegetables are tender, about an hour. Turn off heat

  3. Puree the soup in the pot using a hand blender or working in batches, with a blender until smooth. Return the soup to the pot if using a blender and season to taste with salt and pepper, Worcestershire sauce, and brown sugar. Stir in cream

  4. Return to heat and simmer for 3-5 minutes. Stir in Cavados right before serving

  5. Top each serving with a sprinkling of Feta and garnish with slices of sauteed apple, the prosciutto and sage leaves on top. Enjoy!!!

Other Varieties

Overflowing my pantry, my winter squash harvest is a treasure that I use when I get the urge to cook something savory and good for you. I have new squash favorites like Kaboucha and Delicata, but I always revert back to Butternut as my go-to winter squash for soups or creamy pasta recipes.

Kaboucha squash has a nutty taste
Kaboucha squash has a nutty taste

Kaboucha, which is a Japanese pumpkin, has a fluffy, chestnut texture widely used in Asia. I would compare it to a cross between a sweet potato and pumpkin. All winter squashes are full of beta carotene, iron, vitamins, and other good stuff.

Growing

So many delicious fall recipes lend itself to these versatile tasty squashes, that I have increased the space devoted to growing them in my veggie garden. And yes, it does take some serious space! A sprawling vine, it can spread up to 10 feet horizontally or vertically, but I consider this a well-earned space in my garden as winter squashes are quite prolific and easy to grow.

Winter squash, Japanese Futsu,  growing on vine
Futsu is prolific in the garden and turns a wonderful nutty color when ripe
An immature butternut is still green; when ripe, the skin turns a golden brown and hard to pierce with your fingernail
An immature butternut is still green; when ripe, the skin turns a golden brown and hard to pierce with your fingernail

Harvesting and Preparing

When the rinds of winter squash are tough enough to resist being punctured with a fingernail, cut them with a short stub of vine attached, like their cousins, pumpkins. Be sure to wait until they are fully ripened and sit the squash out in the sun for at least a week to fully cure before storing in a cool place indoors. Keeping for months, squash are handy to pull out from storage when you need something for dinner as a main or side. The only downside to winter squash is preparing them. They are very tough to chop and I once cut the tip of my finger off when chopping one up! To avoid this, you can buy the pre-cut pieces at the supermarket, or use them with the skin on.

Delicata is anouther favorite, with nutty flesh, which is not as sweet as Kaboucha or Butternut
Delicata is another favorite, with nutty flesh, which is not as sweet as Kaboucha or Butternut

Boston Marrow

Another winter squash that you might like to try is the Boston Marrow. Hard to find, except at farmer’s markets, I was delighted to find this heirloom squash at a local farmstand/orchard and was able to savor it for the first time.

Pile of Boston Marrow, photo from Burpee
Chop your Boston Marrow into manageable chunks for peeling

According to Burpee who is now carrying this hard to find squash, they describe it as; “Once you taste the melt-in-your-mouth “pumpkin” pie that this squash yields, you’ll be making it as often as possible. Sweet, carrot-orange flesh, cooks to a creamy, custardy texture for perfect pies, puddings and breads. Delicious alone. A fine choice for areas with a short growing season”.

 

This blue ribbon winning basket features a Boston Marrow squash

Boston Marrow History

An heirloom squash with more than 200 years of documented history, and even thought to be much older- like ancient, Boston Marrow originated in the upstate New York area. Legend has it that Native Americans gifted this squash to colonists and seeds were later passed on to Salem, Massachusetts in 1831. Marrow soon became one of the most important commercial squashes for over 150 years. But in modern times, nearly every seed company had dropped this unique treasure. In recent years, with the interest in heirloom veggies increasing, it is being picked up again by seed companies.

Used primarily as a pie squash, its skin is also thin and easy to peel. Due to its success in cooler conditions with a shorter growing season, the squash has spread throughout the US. If kept in a cool dry place, the squash can last to the following spring, another trait prized by early growers.

Growing between 5 to 52 pounds each, these squash can be made into quite a few pies. And what a fabulous pie!  Flesh of the Boston Marrow squash is less sweet and dense than that of Butternut squash, which gives it a wonderful custardy flavor.

One piece of the squash being peeled
A piece of Boston Marrow with the seeds removed

Resulting in a much better tasting pumpkin pie, it is lighter in texture and flavor. Starting with a basic recipe from AllRecipes for a butternut squash pie, I have revised the spices to my liking and substituted Boston Marrow. The resulting pie was a big hit with my family for its creaminess and wonderful flavor. Everyone was coming back for one more piece, until it was gone.

From a 6.5 pound squash, I was able to make 3 pies!

Boston Marrow pie

Recipe

Boston Marrow Squash Pie

A wonderful fall pie recipe; if you can't find Boston Marrow, substitute Butternut Squash

Servings 8 people

Ingredients

  • 3 C Chunks of winter squash, peeled
  • 1 C Brown sugar, packed
  • 1 T Cornstarch
  • 1 Egg
  • 1 12 oz can Evaporated milk
  • 1 1/2 t Cinnamon
  • 1/4 t Freshly ground nutmeg
  • 1/4 t Ground cloves
  • 1/4 t Ground allspice
  • 1/2 t Ground ginger
  • 1 Unbaked pie shell

Instructions

  1. Steam the squash chunks in a saucepan for 20 minutes, or until tender. Drain.


  2. Place all the ingredients in a blender or food processor and blend until smooth.


  3. Pour into pie shell and sprinkle with pumpkin pie spice. Place in preheated 350 degree oven for 50 minutes, until the center is set.


  4. Serve with whipped cream or ice cream.
Blending in food processor was the easiest way to mix everything

Happy Thanksgiving!

Customize Your Garden With Heirlooms

As a landscape designer, I am always looking for beauty in my surroundings- beautiful fabrics, furnishings, spaces, and colors are really important to me. Extend that to my vegetable garden and I also want beautiful vegetables and fruit decorating my garden bed to eat. Heirlooms deliver on that in spades! Instead of the usual mealy Florida grown tomatoes available in the grocery store, I grow a rainbow array of veggies to decorate my plate.

Array of heirloom tomatoes
I grew this heirloom “Mushroom” tomato this year
Heirloom harvest

Yes, it takes a lot of effort and sweaty hard work during some hot summer days. But when I pick those basketfuls of colorful vegetables and bring them in the kitchen, it is worth it. Heirlooms have been saved for decades and sometimes centuries because they are the best performers in home gardens. They haven’t been grown so that they ship more efficiently and last longer on the grocery shelf, but because they look good and taste good.

Variety of heirloom peppers
Beautiful heirloom tomato
I grew this “speckled trout lettuce”, an Heirloom from Austria, in containers because it was so pretty

Seed Choices

Shopping for vegetable seeds nowadays means either picking from modern hybrids created by crossing two selected varieties, or heirloom veggies which are open pollinated, saved and handed down through family generations. Usually costing less than hybrids, heirlooms have been shown through recent research to be more nutritious if not as prolific as hybrids. I will take the downside of less prolific with my heirloom varieties if they are tastier.

Heirloom tomatoes are $2.99 a pound at a farmers market

Heirloom Advantages

Selecting and saving seeds from the most successful heirlooms in your garden over the years, the more the seeds will adapt to your local conditions. Plus you save money. Many hybrid seed packets range in price from $4 to $10 and sometimes you get very few seeds, with packets containing just 10 seeds in some cases.  Connecting with history is another great reason to grow heirlooms.

Chiogga beets hail from northern Italy in the 19th century

Boston Marrow

Many heirlooms go back for hundreds of years and can be traced back to original growers. For example, the Boston Marrow winter squash has quite a history attached to it. Foodtank a food think tank publication  says this about Boston Marrow: “Precisely when and how the Boston Marrow became domesticated in America is unclear. However, Fearing Burr, the author of Field & Garden Vegetables of America, was the first person to document the Boston Marrow squash in 1831. In his book, Burr mentions that Mr. J.M Ives of North Salem, Massachusetts, received the seeds of the Boston Marrow from a friend who lived in Northampton, Massachusetts. As the story goes, Mr. Ives then distributed the seeds to members of the Massachusetts Horticultural Society who, he claims, had never seen the specimen previously. Mr. Ives also mentions that his friend whom he received the seeds from, had in fact, been given the seeds from Buffalo gardeners who got them from a tribe of Native Americans that visited the area; and this is apparently how it all begun.”

Boston marrow in amongst an award winning veggie assortment at a farm fair

Read my post Move Over Butternut-Try Boston Marrow for the custardy pie recipe and more information on this heirloom.

I haven’t grown Boston Marrow yet as I only have room for several vining varieties of squash but it is on my list. For now I buy it at Farmer’s Markets.

Boston Marrow is sold by Burpee
Boston Marrow pie
Heirloom Boston Marrow makes a delicious pie

Farmer’s Markets

Farmers Markets are a great source of heirlooms
Seen at a farmer’s market, this peanut pumpkin fascinated me

Talking to growers at farmers markets is a great way to discover heirlooms and listen to their stories about their beautiful produce.

Trolling farmers markets is a great way to pick up heirlooms

Growers that I have talked to are only too eager to share information about the heirlooms that they grow and you can pick up some vegetables and save the seeds after consuming it! I did that with a Marina Di Chiogga winter squash that I admired at a farmers market and saved the seed to plant in the spring. Now I am overrun with this delicious winter squash!

Dozens of these Marina Di Chioggas are growing in my vegetable garden this summer
I am growing Porcelain Doll Pumpkin this year also which is a hybrid. Unfortunately I can’t save this seed as it won’t grow true to type like an heirloom would

Saving Seeds

An advantage of heirlooms is that you can save the seed from year to year instead of shelling out money each spring for new seeds. For a great book on saving seeds as well as starting, check out Julie Thompson-Adolph’s excellent book Starting & Saving Seeds

Saving seeds can be as easy as removing pumpkin seeds from the flesh, washing and drying them, to fermenting tomato seeds in water for several days to remove the gelatinous gel coating the seeds. Julie will walk you through the process of saving all kinds of seed from your garden and even how to hand pollinate corn for the best seed set. Flowers and herbs are also covered and I was interested to see she had a tutorial on making seed tape from toilet paper!

Seed Exchanges

Another great source of heirlooms are local seed exchanges. Everyone brings their cleaned seeds and lays them out for people to pick from and hopefully you will get some varieties that you want and things that you have never seen before.

Seed Exchange

In the early spring, seed exchanges pop up and I found this one at my local library and came home with lots of good stuff.

At my local library

Vegetables aren’t the only heirlooms that I grow. Heirloom annuals are also high on my list to plant in the spring. Go to my post on Heirloom Annuals.

Corn Cockle or Agrostemma is an heirloom that I will be starting this spring

For seeds of this, go to Renee’s Gardens.

Move Over Butternut- Try Boston Marrow Squash

I love Butternut squash! It is a sweet nutty squash that is very nutritious – full of vitamins A and C and fiber. Versatile in many types of dishes – soups, roasted, steamed, risotto, pies, pasta, gratins – the recipes are endless. But I just picked up a Boston Marrow winter squash and it will give Butternut a “run for the money”.

Chop your Boston Marrow into manageable chunks for peeling

Winter squash are different from summer squash (like zucchini and yellow crookneck)—the skin is hard and inedible, while the inside is firm and flavorful.  Leaving winter squash on the vine like a pumpkin, you can store them for long periods of time because of their tough outer shell. A seasonal squash that can be cooked in a variety of ways– baked or roasted, in a puree, in soups or stews, and as a sweet addition to other hearty winter dishes. For a great Butternut Squash soup recipe, go to Winter Squash Round Up.

Kaboucha is a winter squash good for soups

Another winter squash that you might like to try is the Boston Marrow. Hard to find, except at farmer’s markets, I was delighted to find this heirloom squash at a local farmstand/orchard and was able to savor it for the first time.

A pile of Boston marrow Squash, photo from Burpee

According to Burpee who is now carrying this hard to find squash, they describe it as; “Once you taste the melt-in-your-mouth “pumpkin” pie that this squash yields, you’ll be making it as often as possible. Sweet, carrot-orange flesh, cooks to a creamy, custardy texture for perfect pies, puddings and breads. Delicious alone. A fine choice for areas with a short growing season”.

 

 

This blue ribbon winning basket features a Boston marrow squash

An heirloom squash with more than 200 years of documented history, and even thought to be much older, like ancient, Boston Marrow originated in the upstate New York area. Legend has it that Native Americans gifted this squash to colonists and seeds were later passed on to Salem, Massachusetts in 1831. Marrow soon became one of the most important commercial squashes for over 150 years. But in modern times, nearly every seed company had dropped this unique treasure. In recent years, with the interest in heirloom veggies increasing, it is being picked up again by seed companies.

Used primarily as a pie squash, its skin is also thin and easy to peel. Due to its success in cooler conditions with a shorter growing season, the squash has spread throughout the US. If kept in a cool dry place, the squash can last to the following spring, another trait prized by early growers.

Growing between 5 to 52 pounds each, these squash can be made into quite a few pies. And what a fabulous pie!  Flesh of the Boston Marrow squash is less sweet and dense than that of Butternut squash, which gives it a wonderful custardy flavor.

One piece of the squash being peeled
A piece of Boston Marrow with the seeds removed

Resulting in a much better tasting pumpkin pie, it is lighter in texture and flavor. Starting with a basic recipe from AllRecipes for a butternut squash pie, I have revised the spices to my liking and substituted Boston Marrow. The resulting pie was a big hit with my family for its creaminess and wonderful flavor. Everyone was coming back for one more piece, until it was gone.

From a 6.5 pound squash, I was able to make 3 pies!

Boston Marrow Squash Pie

A wonderful fall pie recipe; if you can't find Boston Marrow, substitute Butternut Squash

Servings 8 people

Ingredients

  • 3 C Chunks of winter squash, peeled
  • 1 C Brown sugar, packed
  • 1 T Cornstarch
  • 1 Egg
  • 1 12 oz can Evaporated milk
  • 1 1/2 t Cinnamon
  • 1/4 t Freshly ground nutmeg
  • 1/4 t Ground cloves
  • 1/4 t Ground allspice
  • 1/2 t Ground ginger
  • 1 Unbaked pie shell

Instructions

  1. Steam the squash chunks in a saucepan for 20 minutes, or until tender. Drain.


  2. Place all the ingredients in a blender or food processor and blend until smooth.


  3. Pour into pie shell and sprinkle with pumpkin pie spice. Place in preheated 350 degree oven for 50 minutes, until the center is set.


  4. Serve with whipped cream or ice cream.
Blending in food processor was the easiest way to mix everything