Fall vegetables and fruit have such wonderful deep colors! We recently purchased several bushels of squash, pumpkins, and apples and it has been fun finding ways to use them. As colder weather sets in I love roasting squash and making good hearty soups that taste and smell fabulous and warm up the house all at the same time. For dinner one night this weekend I roasted a bunch of squash and pumpkins and made a pumpkin quiche and a creamy winter squash soup with a subtle Thai flavor.
Pumpkin Quiche with Bacon & Asparagus
For the quiche, I used my standard quiche recipe, substituting one cup of mashed pumpkin for one cup of cream in the recipe. I used half of a small roasted sugar pumpkin (try roasting your own squash-it is wonderful!)
I used an immersion blender to mix the remaining cup of cream with the pumpkin and then added that to the egg and cheese mixture (I used Swiss and Parmesan), tossed in some cooked, crumbled bacon, sautéed onions and garlic, and chopped asparagus and baked it in a pie crust. 
The resulting quiche had only a very mild pumpkin flavor, but it had a wonderful texture and color.
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This would be a great way to sneak extra veges into your family’s diet without them ever knowing! And it is so much healthier than the original recipe.
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Next time I want to try this with a butternut squash, which has a slightly stronger taste and even more brilliant color!
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Thai Winter Squash Soup
I loved this soup! I used four different varieties of winter squash for this: half of a small pumpkin, an acorn squash, a butternut squash and a delicata squash (the small yellow one with green stripes). Any combination of squash would work fine. In trying to come up with a recipe, I didn’t want an overly bland soup, but I also didn’t want to overpower the roasted squash flavor by using really strong flavors, or making it too spicy.
I started by roasting all of my squash and then coarsely chopping them (I took the lazy approach to chopping and scooped the cooked squash into a large 4 cup Pyrex measuring cup and then ran a knife through it to help pack down the squash to get a full 4 cups).
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In a stockpot, sauté some onions and garlic in coconut oil or olive oil.
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When they are soft, stir in the cooked, chopped squash and two chopped apples (they lend a nice sweetness to the soup).
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Thin mixture by adding 2 cups of chicken broth, one can of coconut milk, and one cup of cream (for a wonderful richness). Cook until apples and squash are very soft. Use an immersion blender to create a smooth soup. Use can also use a blender, but you will have to work in batches. I added a mild Thai flavor to this soup by stirring in 2 tsp Thai red curry paste and 1 tsp fresh grated ginger. I also added a small amount of fresh thyme and some chopped Thai basil from our garden, now growing inside (chopped cilantro would also be great). Add additional chicken broth if soup is too thick.
We garnished this with some toasted pine nuts (sauté pine nuts in 1 Tbs coconut oil or butter until lightly browned).
RECIPES:
Pumpkin Quiche with Bacon & Asparagus
Unbaked Single Pie Crust
4 slices bacon
1 small onion, chopped
2 cloves garlic, minced
½ cup chopped asparagus
1 cup cooked, mashed pumpkin
1 cup heavy cream
4 eggs, lightly beaten
1 cup shredded Swiss cheese
½ cup shredded Parmesan cheese
½ tsp salt
¼ tsp pepper
Preheat oven to 425°F.
Chop bacon and cook until crisp. Remove from pan. Drain grease, reserving 1 Tbs of drippings in the pan. Sauté onion and garlic until softened, but not browned. Remove from heat. Stir in chopped asparagus. Cool slightly.
Mix mashed pumpkin and cream well (an immersion blender works great). Mix in eggs, cheeses, salt, and pepper. Stir in cooled bacon/vegetable mixture.
Pour into unbaked pie crust. Bake at 425°F for 15 minutes. Reduce heat to 350°F and bake for an additional 30 minutes, or until set. Cover edges of crust with foil or pie crust shield if they brown too quickly. Cool 10 minutes before slicing.
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Thai Winter Squash Soup
2 Tbs coconut oil or butter
1 large onion, chopped
4 whole garlic cloves
4 cups cooked, mashed winter squash
(I used pumpkin, butternut, acorn and Delicata)
2 apples: peeled, cored and chopped
2 cups chicken broth
1 can coconut milk
1 cup heavy cream
1 ½ tsp salt (adjust to taste)
1/8 tsp ground coriander
2 tsp Thai red curry paste
1 tsp fresh minced ginger
1 tsp minced fresh thyme leaves
2 Tbs chopped fresh Thai basil (or chopped cilantro-I would use more of the cilantro, probably ¼ cup)
Toasted pine nuts
Heat coconut oil (or butter) in a stockpot. Sauté onion and garlic until soft. Add cooked squash and apples. Cook for 5 minutes. Stir in chicken broth and coconut milk and cook until apples are tender, about 10 minutes. (You could also use uncooked, diced squash and cook longer, until squash is very tender).
Blend soup to make a smooth puree (using an immersion blender or regular blender).
Add cream, salt, coriander, curry paste, ginger and thyme leaves. Cook 10-15 minutes, adding additional chicken broth if the soup is too thick.
Stir in Thai basil or cilantro just before serving.
Garnish with toasted pine nuts.
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I divided one butternut squash between the two dishes, and it ended up being more than the two of us could eat as a side dish. It was hearty enough (and very rich) that this amount (with a salad on the side) would have made a perfect main course for two.
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