Thinking outside the box brings forth comforting Curried Acorn Squash Soup

Acorn squash—just so many things you can cook with it, right? For years Hubby has done a great job of sawing those large green orbs in two, dotting them with butter and brown sugar, and baking them on trays in the oven—then scooping out the sweet, tender insides for us to enjoy.

But when I saw a recipe for Curried Acorn Squash Soup, I was intrigued. A new twist on the baked variety—seasoned with curry and nutmeg, then topped with bacon bits. Had to try, had to try.

The recipe book’s comment on this soup (source: Taste of Home Thanksgiving Recipe Cards again) mentioned that this dish was easy to make and that it kept well. All true. The smooth, unique combination of the squash and the spices was delightful. This would make a great first course for a sit-down Christmas dinner. For us it became a wonderfully warming treat on the night this week that the winter storm blew in and the frightful-sounding gales outside made indoors around our kitchen table a comforting place to be.

Thinking out of the box for you, acorn squash! You do yourself proud in this mellow, interesting soup.

Curried Acorn Squash Soup

3 medium acorn squash, halved and seeded

1/2 cup chopped onion

3 to 4 teaspoons curry powder

2 tablespoons butter

3 cups chicken brown (I used low-sodium variety)

1 cup half-and-half cream (can use whole milk, 2 percent, or skim)

1/2 teaspoon ground nutmeg

salt (or salt substitute) and pepper to taste

crumbled cooked bacon (I used turkey bacon bits)

Place squash, cut side down, in a greased, shallow baking pan. Bake at 350 degrees for 35-40 minutes or until the squash is almost tender. In a large saucepan sauté onion and curry powder in butter until onion is tender. Remove from the heat; set aside. Carefully scoop out squash; add pulp to saucepan. Gradually add the broth. Cook over medium heat for 15-20 minutes or until squash is very tender. Cool slightly. In a food processor or blender process the squash mixture until smooth; return to the saucepan. Stir in the cream, nutmeg, salt, and pepper. Cook over low heat until heated through (do not boil). Garnish with bacon if desired. Makes 4-6 servings.

An enticing brew of Turnip Greens Stew goes with the Halloween season

Halloween just feels as though it should call for a big, bubbling pot of stew. My mother always believed a wee trick-or-treater should have something warm in the belly before venturing out door-to-door.

An enticing brew of Turnip Greens Stew made the Southern Living September 2011 pages in the article about lightened-up Southern favorites. It stated that lean ham and fat-free broth offer the same good flavor as the original, heavier Southern staple but without the saturated fat. The beans boost the fiber content.

This turned out to be as tasty as can be. We had just brought in a new crop, from our garden, of our own green and red Bell peppers. These fresh-from-the-garden additions added to the flavor.

Our in-town grandmunchkin momentarily was due for trick-or-treat (a day early), so in advance of that, we enjoyed this hearty Halloween meal even though we weren’t the ones going door-to-door.

Turnip Greens Stew

2 cups chopped cooked ham (I used the lower-sodium variety)

1 tablespoon vegetable oil

3 cups fat-free chicken broth (I used the lower-sodium variety)

2 (16-ounce) packages frozen chopped turnip greens (could also use fresh)

2 (15.5-ounce) cannellini beans, drained and rinsed

4 cups diced onion, red and green Bell peppers, and celery (can use the frozen, packaged

variety or a combination of whatever fresh you have on hand)

1 teaspoon sugar (or sugar substitute)

1 teaspoon seasoned pepper

Sauté ham in hot oil in a Dutch oven over medium-high heat 5 minutes or until lightly browned. Add broth and remaining ingredients; bring to a boil Cover; reduce heat to low, and simmer, stirring occasionally for 25 minutes. Makes about 10 cups stew.