Sunday soup # 7- squash soup

Archaeological evidence suggests squash may have been cultivated in Mesoamerica, 8 to 10 thousand years ago. Squash is on of the "Three Sisters" planted by Native Americans, the three sisters being indigenous to the Americas: maize (corn), beans, squash. In North America, a squash is loosely grouped into two groups, either summer squash (zucchini) or winter squash (acorn, buttercup), depending on whether they are harvested as immature fruit (summer) or mature fruit(winter). Gourds are from the same family of squashes. Here is a classic autumn soup with the flavors of the season. One of my absolute favorites!

SQUASH SOUP

 2 or 3 squash of your choice

(I used 1 buttercup and 2 acorn)

-bake in 1/8” h2o face down, covered

350 degrees for 60 minutes

 -in large pot sauté:

2 tbsp butter

 l medium onion, chopped

2 cloves garlic, minced

scraped out squash

4 c h2o or veggie broth

(or replace 1 c of broth with heavy cream)

1 tsp basil

½ - 1 tsp ground sage

2 bay leaves

salt, pepper to taste

-cook 25 minutes, medium heat

-puree