Elizabeth A.S. Brooke

Crafting, traveling and everything in between.


Butternut Squash and Thyme Soup

I love butternut squash and this soup recipe was fabulous!

I altered a butternut squash recipe from Rachael Ray’s “Get Togethers: Rachael Ray’s 30-minute Meals.” This is the second side dish that I’ve altered into a soup. The first was a pumpkin dish.

I roasted the squash in the oven before I cut it into chunks and put it into a pot with the broth and spices. I like oven-baked squash more so than boiling it or nuking it in the microwave, but you do whatever method suits you. If you put it in the microwave, it’ll only take 10 to 12 minutes.

Here’s the recipe:

Butternut Squash and Thyme Soup

1 medium butternut squash
2 cups of chicken or vegetable broth
a few sprigs of fresh thyme
pepper and salt to taste

1. Cut the squash in half and spoon at the seeds. Place face down in a baking dish with a little bit of water. Bake at 400 degrees for about 20 minutes or until squash is soft.

2. Cut and peel the squash and place it in a pot with 2 cups of broth (or enough to be level with the squash), thyme, pepper and salt.

3. Cook on medium heat until squash begins to fall apart, stirring occasionally. Mash the squash with the back of a spoon or puree it in a blender. (Note: remove thyme sprigs before putting squash in a blender.)

4. Spoon out the sprigs of thyme and serve with crackers!


Delicata squash

Lately I’ve been trying out fall squashes. Butternut, spaghetti and delicata are now marked off the list.

Delicata, seen below, is the most recent squash I’ve tried and I love it! It’s sweet, smooth and great with a variety of seasoning — from good ol’ standbys salt and pepper to sage or cinnamon.

The first time I made delicata I sliced the squash in half, seeded it and sliced it into half moons. After tossing the squash in a combo of olive oil and sage, I baked it at 400 degrees for 20 minutes, turning half way through the cooking time. Wonderful!

Last weekend, I wanted to create something using some tomatoes from the garden. This dish was inspired by tabbouleh, a dish that uses bulgur, a grain; tomatoes; mint; lemon juice and olive oil.

I also made pan-fried, thyme-rosemary-sage chicken breasts. This may not be the proper way to use herbs with chicken, so if you know a better technique, please let me know!

Both recipes are below.

Delicata Squash-Bulgur Salad (serves 2)
Ingredients:
1 delicata squash
1 medium tomato
1/2 cup of bulgur
1/2 cup boiling water
1 Tbsp. tarragon leaves (or other spice, such as sage)
Salt and pepper

Preheat oven to 400 degrees. Cut delicate squash lengthwise and seed.

Cut squash in chunks and place in oven for 20 minutes.

Place bulgur in a bowl and pour boiling water over it. Let sit for 30 minutes.

Cut tomatoes into chunks and mix in a bowl with bulgur, squash and spices.

Add salt and pepper to taste. You can also add a bit of olive oil if you like.

Thyme-Rosemary-Sage Chicken Breasts (serves 2)
Ingredients:
2 chicken breasts
4 tsp. sage
4 tsp. thyme
2-3 sprigs of rosemary (or 2 tsp. dried rosemary)
olive oil
salt and pepper

Heat large skillet over medium heat. When warm, pour in about a tablespoon or two of olive oil.

Rub 2 tsp. of sage and thyme on one side of the chicken breasts. Also sprinkle with rosemary. Place seasoned side down on skillet. Season other side of chicken.

Cook about 3 minutes on one side of chicken until brown. Then turn over and cook for a couple more minutes then reduce heat and cover skillet.

Cook for about several minutes until chicken is cooked through. I let it cook at a low heat for 20 more minutes while I cooked the rest of the meal.

Salt and pepper as needed. Enjoy!