My mother’s childhood friends are all excellent cooks and I’ve had the good fortune of getting their recipes passed along to me. This recipe for a winter Butternut Squash Soup (with Tillamook Butter!) is just fabulous! My mother’s friend says, “This soup is very easy and makes a nice fall or winter meal. It is bright orange and very creamy!”

BUTTERNUT SQUASH SOUP

Ingredients (serves 4):

1 tablespoon Tillamook Butter
3½ cups cubed, peeled butternut squash (about 1½ pounds)*
¾ cup chopped carrot
½ cup chopped sweet onion
2½ cups fat-free, less-sodium chicken broth
¼ cup half-and-half
1/8 teaspoon salt

PREPARATION:

To prepare the soup, melt the butter in a large saucepan over medium-high heat. Add squash, carrot, and onion; sauté slowly for 12 minutes. Add chicken broth and bring to a boil. Cover, reduce heat, and simmer for 30 minutes. Remove from heat. Stir in half-and-half and salt.

Place squash mixture in a blender or food processor. If in a blender, remove center piece of blender lid to allow steam to escape. Place lid on blender and cover the opening with a clean towel to avoid splatters. Blend until smooth.

*It can be easier to buy the squash pre-cut in a grocery store produce section, rather than cutting it up yourself.

My mother’s friend writes along with this recipe, “I started walking to school with your mother when we were both 6-years-old, back in Plainview, Texas in the 1950s. Your mother has been a valued and dear friend for all these years and I hope you are lucky enough to have the same kind of wonderful friends in your life.” I just love that note!

Photo: Veronika Polyakova/Flickr (Creative Commons)

By Gillian

I first made this dish as a way to include a different vegetarian dish at a party.  It was a hit!! It will make a delicious and savory side dish for your Thanksgiving meal, and this casserole makes a filling choice for the vegetarians at your holiday celebration.

BUTTERNUT SQUASH AND CHEDDAR GRATIN

¼ cup panko or coarse dry bread crumbs
1 ¾ cups (7 oz.) shredded Tillamook Medium Cheddar, divided
1 Tablespoon Tillamook Butter
3 teaspoons olive oil, divided
3 cups thinly sliced onion
1 ½ teaspoons salt, divided
½ teaspoon dried thyme
½ teaspoon black pepper
2 teaspoons minced garlic
6 cups (approx. 2 ½ pounds) butternut squash, peeled, seeded and cut into ½” cubes
3 Tablespoons flour
2 Tablespoons chopped fresh parsley
½ cup chicken or vegetable stock

Preparation:

Heat oven to 350. Lightly butter a 2 quart baking dish.

In a small bowl, combine the bread crumbs, ¾ cup cheese and melted butter.  Set aside.

In medium frying pan heat 2 tbsp. olive oil over medium heat. Add onions, ½ tsp. salt, thyme and pepper. Cook about 15 minutes until onions are lightly browned and slightly caramelized. Stir in garlic and cook another minute, until garlic is fragrant. Spread mixture evenly in prepared baking dish. Set aside pan for later use.

In a large bowl toss squash with flour to evenly coat. Stir in remaining salt, parsley and remaining cup of cheese. Spread squash mixture evenly over onions.

Set frying pan over low heat and add chicken stock to deglaze, scraping bits from bottom of pan. Pour over squash mixture.

Cover with lightly buttered foil and bake for 30 minutes. Remove foil, top with bread crumb and cheese mixture and bake an additional 25 minutes, until bubbly and top is lightly browned. Remove from oven and let rest for 10 minutes before serving.

Serves 6.

Photo: CanalBlog/Creative Commons

By Susan P.