My parents know me pretty well (and pick up on the things I mention) – and they got me a new historical cookbook for Christmas! So I made my first dish from it this past weekend. Old Fashioned Soups, Stews, & Chowders is the second book I own (and third I have worked out of) from publisher, Bear Wallow Books. They publish historical recipes pamphlet books each based on different themes.
Featured in this booklet is a section about “kettle foods”. Did you know that the followings soups were popular in these areas of the country?:
- New England: Seafood chowders; bean soup; squash and pumpkin cream soups
- The South: Soups with a rice or peanut base; Creole and catfish stew; and bouillabaisse
- The Midwest: Corn chowder; pumpkin porridge; soups made with fruit and berries; beef stew
- The Frontier: Rabbit stew and other stews made from small game
- West & Southwest: Stews made from beans, peppers, and tomato with Spanish and Native influences
The soup that I made is a quintessentially New England autumn soup.
Creamy Apple n’ Squash Soup
Makes approximately 8 servings
3 cups tart green apples, chopped (Granny Smith)
1 medium butternut squash, peeled, de-seeded, chopped
1 cup onions, chopped
1 quart chicken stock (homemade or store bought)
1 teaspoon salt
¼ teaspoon marjoram
¼ teaspoon white pepper
½ cup thick cream
1) Combine apples, squash, onions, and chicken stock with seasonings in a large saucepan and cook uncovered for 30-40 minutes.
2) Add cream just before serving and garnish each bowl with a dash of nutmeg.
I have to say I was a little hesitant trying this soup, and convincing my fiancé was an even greater stretch. I had only had butternut squash in a hearty mac & cheese so I wasn’t sure how it would be in soup. Also, the idea of putting apples in a soup was a little weird to me. However, the soup was very good – and interesting. The apples made it sweet and married nicely with the earthiness of the squash.
If you prepare it the way the way it is directed you will have decent sized chunks of squash. We wanted it a little more textured similar to the apples, which had melted down in the cooking process – so we did a very light mash to the squash with a hand masher. It was a lot more pleasing, texturally, to the palate.
I did learn a lot from this first attempt at cleaning and prepping a butternut squash. I will be paying the extra to buy it pre-cut and cleaned. It took WAY too much time and energy! I did however learn how to make roasted butternut squash seeds along the way.
I think that if you like butternut squash you will like the soup. I don’t know that I would make it again, but it was good none-the-less.
Weekend Cooking is hosted by Beth Fish Reads. Any post remotely related to cooking can participate.
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