Harvest time has arrived in Madison. Berries for the birds and lovely fruits of the vine; a Cucurbita moschata for the humans. I picked our debut Butternut squash yesterday. This was our first year growing them and I wasn’t completely sure when it was ripe. I knew I wanted us to eat it, rather than the squirrels or chipmunks who’ve decimated our green beans to the nubbins. It looked like I remembered from shopping trips last fall…
I took a chance and removed it from the vine. After washing it, I cut it open and found a beautiful orange color. I called out excitedly, “It’s ripe! It’s ripe!” Our 12 year old has helped weed the garden, so they were duly proud of our produce too.
Butternut Squash Soup
I peeled off the skin, cut the squash into cubes, and dropped them into 3 quarts of a pre-made soup broth (about 3000 mL). I measured out 1/2 tsp each of my favorite Indian spices; cardamon, cinnamon, cloves, coriander, cumin and turmeric. I added a dash of savory because it is high in calcium. Salt and pepper, and a dash of tamari go into almost every dish I make. Once the squash was soft, I used our immersion blender to make a smooth soup. The whole family loved it.
I am thankful that the original inhabitants of the Americas developed the crops we eat every day. The indigenous people in present day Oaxaca, Mexico developed squash in 8000 BCE. A partial list of food plants from indigenous agriculture that now feed the world are; potatoes, tomatoes, peppers, sweet potatoes, corn, chocolate, pineapples, sunflowers, avocados, peanuts, cashews and many more.
What are your favorite meals of the season?
¡Olé! –Rebecca
Fake Flamenco 
You’ve tickled my taste buds. Now I want to try making butternut squash soup.
LikeLiked by 1 person
Thanks, Rosaliene. Glad to hear it. I love soup season. 🙂
LikeLiked by 1 person
I suddenly realised today I’ve not seen your blog for ages. Notifications haven’t been appearing in my in box. I’ve missed you, but assumed you were taking time out. Apparently not. Glad to have found you again!
LikeLiked by 1 person
Thank you, Margaret. I missed you! A strange glitch kicks out long term followers. I don’t know why it’s happening. Happy you’re back in the fold!
LikeLiked by 1 person
I love your garden shares. Looks delicious!
LikeLiked by 1 person
Thanks, Michele. Might not be cool enough for soup in AZ? I suppose with how cold the AC can be, maybe it’s the right weather. ; )
LikeLiked by 1 person
You are right, we are not ready for soup. My car registered 107 degrees today. 🥵
LikeLiked by 1 person
Oh my, 107 is not soup weather! Hope it cools down soon.
LikeLiked by 1 person
Only cold soup. 😄 Thank you, it will eventually cool down. 🤞🏼
LikeLiked by 1 person
By mistake I cut too much kale … made a large bowl of kale and butternut.
LikeLiked by 1 person
You two are awesome gardeners. The abundance of food you create is amazing!
LikeLike
Compliments. I always admire people who take the time to grow a garden. I’m too lazy I guess. But, we are growing condiments: Rosemary, thyme (Sounds like a song, right?), epazote too, chile…. 😀
LikeLiked by 1 person
Thank you. I love gardening. The flowers and fruits of our labor make me smile. Fresh herbs are wonderful. I’ve never tried espazote. I looked it up. I bet thousands of years of use in cooking can’t be wrong.
LikeLiked by 1 person
I want to try it with fish…
LikeLiked by 2 people
Might be good in ceviche. Please report if you try it. 🙂
LikeLiked by 2 people
I will. Bonita semana Rebe.
LikeLiked by 2 people
Y ustedes también. Felices fiestas de patria en México.
LikeLiked by 2 people