Over the summer we had so much butternut squash that when I cooked some for dinner any that was leftover would go in the freezer. For example, when I roasted a squash about half would be leftover so I would put it in a quart size freezer bag and place in the freezer. I shredded a whole squash and got a couple of quart size freezer bags. I even cubed some squash and froze it before cooking so I could use it after the fresh squash was all gone.
We also got quite a few peppers, tomatoes, tomatillos and green onions which I used to make Pico de Gallo. I ended up with 2 quart size bags of Pico de Gallo in the freezer also.
I was looking for something to make for dinner and pulled out 1 bag of cooked butternut squash and 1 bag of Pico de Gallo. I let them thaw and then threw them in a large stock pot with a couple of cups of chicken broth, salt and pepper, 1 teaspoon tumeric and 1 teaspoon nutmeg. I brought all this to a boil and then reduced heat and let cook for about 30 minutes. To make a smooth soup, you will need to blend this mixture in batches after it has cooled. After blending, return to pot and heat thoroughly. Add about 1 cup of heavy cream or milk and let simmer for at least 5 or 10 minutes.
I was amazed at how hearty the soup tasted and realized it had to do with all the additional vegetables that was in the Pico de Gallo. Below is a recipe for Pico de Gallo if you would like to try to make this squash soup on a cold winter night. Enjoy!!!
1 med. Onion, chopped
4-5 small tomatillos, chopped
2 Anaheim peppers, chopped
1-2 small tomatoes, chopped
5 garlic cloves, pressed
Fresh Cilantro, chopped
Mix all ingredients and add salt to taste. Store in refrigerator.