Squash, Onions, Jalapenos and ... Drew!

This week I really wanted to attend a free tomato canning class at the local farm center and that left my DH to create our Curried Squash Soup. Thanks to my BIL for helping with photography!

I pitched in at the last minute with a watermelon, tomato, mint and feta salad.

Drew started with some of our abundant summer squash. Next to the pot -  some previously frozen chopped onion and some frozen chopped jalapenos from previous weeks. (I love prepping onions and peppers that way to cut down on pre-dinner chopping!)

Because we end up with so many vegetables each week I have started to contemplate preservation methods and proper storage with a lot more focus. A really helpful website can be found here - it spells out exactly how to prepare and store vegetables for the longest life. It is a great planning tool for me; I now know that I can put off the cabbage a bit longer than the squash. I also have started cutting up and freezing any peppers or onions I am not likely to use within a week and washing and freezing herbs. It is very easy to extend the life of you herbs in this way.

Thanks, frozen peppers!

I could almost make that into a poster

Back to the recipe...The seasonings are, of course, critical to the dish, Drew added some curry, salt, pepper, and a little white wine.

At this point I had returned home (after learning I really ought not to can on a ceramic cooktop - grilltop canning here I come). We put the cooked squash into our fabulous blender (purchased by Drew from a luxury discount website) added some yogurt and chicken broth and whirred away!

Once velvety smooth, we added it back to   the heavy enameled Dutch oven on the aforementioned cooktop and added milk. Once it was hot and ready, we finished it off with a bit of cream.

This was amazing! and will definitely be part of summer squash rotation going forward.

Wine in a box is perfect for cooking!