Get Your Make On: Squash Soup Recipe
This weekend marks our favorite holiday: Makesgiving! It is the makers’ take on Thanksgiving when makers all over New England gather with their communities. Our members are busy getting their dishes ready for the potluck for Saturday.
Artisan’s resident enamelist and watercolor instructor, Barbara Marder was so excited, she decided to share her family’s secret squash soup recipe. Says Barbara, “[It’s a] yummy squash bisque. We start thanksgiving dinner with it.”
Best Squash Soup
Preparation time: 75 to 90 minutes
1 large squash
1 Granny Smith green apple
1 carton vegetarian broth
1 tablespoon nutmeg
1 tablespoon allspice
1 tablespoon cinnamon
A sprig of fresh rosemary
Fresh ground black pepper to taste
1. Cut the squash into pieces. You can save yourself some time by buying pre-cut squash that is available in most grocery stores. Core apple and peel onion.
2. Combine all ingredients in covered pot and cook on stove burner. When close to boiling reduce heat and simmer for 45 minutes or until squash is easily pierced with a fork. Set it aside to cool.
3. Once cooled, put the cooked squash, apple, and onion in batches through food processor or blender until puréed.
Heat before serving.
For more inspiration, check out what other members are making and don’t forget to sign yourself up!
Barbara Marder is a retired art teacher from the Somerville school system. She currently makes beautiful jewelry, paintings, and enamel pieces. For more information, go to her website, barbaramarder.com. She is also teaching a watercolor painting class at the Artisan’s Asylum starting on December 5th.