Squash soup will be a welcome meal during the winter.
According to a common joke in many rural communities, "the only time we lock our cars in town is during squash season." The reason? Having a garden full of extra squash leads people to drop it off in friends' cars as they go about their errands in town. If you have a lot of extra squash lying around, one solution is to make batches of squash soup to freeze. In the winter, when the fresh vegetables from your garden are long gone, a buttery pot of squash soup makes a satisfying meal.
Instructions
1. Cook the squash soup according to your favorite recipe, but omit the cream and fresh herbs. You will add those after you thaw the soup prior to your meal. Mark on the container the amount of cream and fresh herbs to add so you don't need to find the recipe again.
2. Chill the squash soup completely in the refrigerator prior to freezing. Once chilled, spoon the soup into freezer containers, leaving 1/2 inch of space at the top. This space leaves the soup room to expand. Place the containers in the freezer.
3. Freeze your soup for up to three months.
Remove the soup from the freezer when you are ready to serve it. Let it thaw completely on the counter. Heat very slowly. Add the cream and fresh herbs. Your seasonings might need to be adjusted as well, since freezing adjusts the strength and taste of some seasonings.
Tags: cream fresh, cream fresh herbs, fresh herbs, squash soup, extra squash