my *lucky* soup pot

Every Tuesday, our CSA farmer sends us an email with the contents of this week’s box and a farm update.  On week 3, she stated ‘Pink Banana Squash - this is a large squash that is perfect for cutting lengthwise and stuffing for the holidays. It also makes a great soup.’  Then it arrived. 

pink banana squash

Enormous!  I am guessing it was 12 pounds?  My kitchen scale doesn’t hold over 10 lbs, so I am not entirely sure.  I stared at that thing in fear for 5 days.  Eventually, I decided, I’ll make soup.  A lot of soup.  Luckily, that same week, we purchased a very coveted Le Creuset soup pot.  Something we have wanted, however could never justify purchasing.  Until we hit the outlet malls.  Zing, half the price of Macys!  Butternut squash has kind of been my ‘thing’ this winter.  However, as always, I try something new every time (recipe below).  So…after making 2 full to the brim pots of soup and a lot of pureeing, the giant banana squash made 30 cups of delicious, savory squash soup.  It’s a good thing I have hungry neighbors and a large freezer.  I am happy that the Le Creuset did not disappoint on its trial run.

simmering

the final product...yummm

After a few more uses of the Le Creuset, I am starting to think it’s my lucky soup pot.  Everything I make in it comes out perfect and delicious.  I even gave it the ultimate test by combining a bunch of random goodies that were left over from Thanksgiving.  I had ½ head of cabbage, and decided to make cabbage soup.  I have never made cabbage soup, let alone eaten it.  Didn’t have a recipe, and just tossed everything in until cooked.  And once again, pure deliciousness.   So, I wonder…what will the lucky soup pot impress me with next?

Butternut Squash and Sweet Potato Soup

http://allrecipes.com/recipe/butternut-squash-and-sweet-potato-soup/detail.aspx
*I omitted the tofu and green chili
*I used curry instead of turmeric

Kristyn’s Cabbage Soup

Ingredients:

*1/2 pound spicy Italian sausage

*1 yellow onion, chopped

*4 garlic cloves, minced

*5 large tomatoes, diced (don’t discard the juices)
*1/2 head of cabbage, medium sliced
*7 sage leaves, julienned
*3 sprigs of thyme leaves
*1 can of vegetable broth
*1 can of beef broth

Directions:

*Brown the sausage, drain extra grease

*Add onions and garlic, sauté until onions are soft (5 mins)
*Add tomatoes+juice, cabbage, sage, thyme, broths and simmer on low with the lid cracked open until the flavors are blended (15-20 mins)