Harvesting is so much fun, and it is so gratifying to see the results of all our work. I love having a refrigerator full of melons and pickles and a living room full of squash, pumpkins and potatoes. Now it’s time to start obsessively checking the forecast for frost warnings and hurricanes (ironically, Hurricane Julia is off the coast of Africa heading for United States). We’re still testing recipes and making last minute arrangements, but we’re feeling ready and excited for the wedding.
We’re so excited to create this meal, to spend time with people we love, and most of all to get married!
Here’s one of my favorite recipes we’ve tested recently. Since you are probably not cooking for 100, you can always shrink the amounts. Dividing by seven gives you around 15 servings and nice even amounts.
Autumn Gold Squash Soup
Ingredients (for 100):
- 35 lb squash
- 7 lb onions
- 1.75 cups vegetable oil
- 5.25 lb carrots
- 21 cloves garlic
- 28 bay leaves
- 7 tsp thyme
- 7 tsp cumin
- 7 tsp cinnamon
- 7 tsp coriander
- 7 quarts vegetable stock
- 3.5 quarts tomato juice
- 3.5 quarts orange juice
- ~7 tsp salt
- ~7 tsp pepper
Halve, seed and bake squash, cut side down, on baking trays at 400 degrees for 1 hour or more (until soft).
Saute onions in oil for a few minutes.
Add the bay leaves, garlic and spices and continue sautéing until the onions are translucent.
Add the carrots and stock. Bring to a boil then simmer, covered, until the vegetables are tender. Remove the bay leaves.
In a blender, puree the squash, vegetables and juices in batches until smooth.
Mix back together and add salt and pepper to taste. Warm slowly.