When you have come to my house, you have seen that I cover my back kitchen counter with a tea towel (s) to cover up my most recent project(s).
Do you remember that volunteer butternut squash plant that keeps coming up in my posts?
Well it blessed us with lots of squash. I have been storing them on that back counter, partly to allow them to cure (up to 12 weeks) and partly to put off cooking them down. I have been doing a batch now and then. But last week I grew tired of looking at them. Beautiful as they are.
I spent hours peeling, seeding, chopping and cooking them down in chicken broth. Then I pureed the squash and broth. I froze them in food safe bowls and (yes), wide moth quart jars.
When I am ready to make soup, I will thaw this puree out and add some sour cream, sugar and cayene pepper. Along with a thick slice of bread and home churned butter. That should do it!