Food & Entertaining - Garden to Table

Winter squash recipes

Leslie Smith Dow
Photography by
Bert Klassen

Take the chill off winter with warming winter squash recipes

Squash soup with pasta
This creamy soup has few ingredients, but it boasts style and flavour. The Italians, who call it Minestra di zucca e spaghetti, usually mean butternut squash when they refer to zucca, but small sugar pumpkins could be used instead. Make this even more substantial by placing thick slices of toasted Italian bread brushed with extra virgin olive oil in the bottom of each serving bowl, then spooning the soup over.

5 cups (1.25 L) whole milk
1 cup (250 mL) chicken stock
1 lb. (500 g) butternut squash, peeled, seeded and chopped
Salt and freshly ground black pepper to taste
1 cup (250 mL) broken spaghetti
2 tbsp. (30 mL) butter
3/4 cup (175 mL) grated Parmigiano-Reggiano cheese
Freshly grated nutmeg to taste

In a large saucepan, combine milk and chicken stock. Bring to a boil over medium-high heat. Stir in squash or pumpkin; cook 10 minutes or until tender. With a slotted spoon, transfer squash to a food processor or blender; puree. Return puree to saucepan; stir to blend and season to taste.

Bring soup to a boil over medium-high heat. Stir in spaghetti; cook for 10 minutes or until pasta is tender but firm. Remove from heat. Stir in butter. Serve sprinkled with Parmigiano-Reggiano cheese and nutmeg. Serves 6.

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