Butternut Squash Soup and Buttermilk Bread

It’s been a very sad time for our family.  Just a month ago, my father-in-law passed away after fighting virus and dehydration in the hospital for 2 weeks.  It was a shock for us all since he was recovering well and he was just discharged from the hospital and went into the nursing care center on the retirement village he lived at.  He was in good spirit, and not even 12 hours later after he was discharged, he suffered a severe heart attack and he died…   After a month of cleaning his house with other family members, I was able to finally look through some of Steve’s mom’s recipes I had.  Now that both parents are gone, I can’t help but feel nostalgic and trying out Steve’s mom’s recipes.  Here are two recipes I cooked from mom’s recipes.


Butternut Squash Soup:
Serves 4-6
2 squash – about 3-1/2 pounds, peeled, seeded, and diced into 1/2 inch pieces
1 cup chopped onion
1 Tablespoon butter, unsalted
1 Tablespoon grated gingerroot
1 peeled, cored, and chopped apple OR 1 cup apple cider
1 teaspoon freshly ground nutmeg
1 teaspoon white pepper, or to taste

Simmer squash with just enough water to cover, about 30 minutes.  Retain liquid.
Saute onions over low heat until softened, add ginger, nutmeg, pepper and squash.  Stir, cook for 1 minute.
Add reserved liquid with water to equal 3 cups.  Add to the squash mixture and simmer for 30 minutes.  If desired, put the soup in the food processor and break apart the chunks. 

**  This is not a creamy version of butternut squash soup.  The soup is very liquidy but very good.  When I was sautéing the onion and ginger, I added 1 teaspoon of curry powder;  and I did use apple cider.  For a creamier version, I would boil or steam potatoes, mash them well and add to the soup. 

Buttermilk Bread:
This recipe is for a bread machine.  Depending on what type of bread machine you have, put the ingredients according to what your bread machine specifies. 
For a 1-1/2 pound size:
1-1/4 cup buttermilk
3 Tablespoons honey
3 cups bread flour
1/2 cup bran
1/2 teaspoon salt
1-1/2 teaspoons yeast
1-1/2 Tablespoons butter, melted

Select light crust cycle; cool 1 hour before slicing.

**Very very yummy!!  Best if eaten the day you bake this bread.  Any left over should be put in a plastic bag and kept either in the fridge or freezer. 


One thought on “Butternut Squash Soup and Buttermilk Bread

  1. so this is the new blog—okay so i'm a little late. its been like a yr since i've thought about blogging!! loving all the veg stuff dear. we are going to chicago for 1 month, my dad had an angio but is doing well thankfully. luv u and can't wait to catch up, i know things have been tough w/ steve's dad passing. we want to come visit when we get back. ommas.

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