Today is Kitchen Cupboard Day on the Gardener of Eden blog; so make sure you head over to Robin’s blog and check out what is going on in her kitchen as well as other kitchens from around the globe. This week saw me canning up some of the butternut squash that I've been storing in the Hobbit Hole. The weather has been nasty and I wanted to have some soup bases ready to go for quick dinners.
I found the instructions for making the soup base on the SB Canning Web Site. It's pretty much straight forward; peel, cut up and blanch the squash, fill hot jars with the hot squash and some hot chicken stock and can in a pressure canner. The full instructions can be found here.
To make the soup I cooked a half cup each of chopped celery, onions and carrots in a little butter until they were soft. I added the jar of squash and stock, freshly ground pepper and some dried thyme (my fresh is still suffering the after effects of last weeks ice storm). I let that simmer for about 15 minutes and then pureed it with my immersion blender. I stirred in about a half a cup of half and half , let that warm up for a few minutes and then served the soup garnished with a little freshly ground nutmeg and a big chunk of crusty bread. Mike took one taste and said "This is a keeper!". I agree with him; it's great!
I'm going to try the same process for canning up the great big Hubbard squash I still have in storage and then I'm going to try making a mushroom soup base and a base for clam chowder. I'll keep you posted how those turn out.