Squash Soup Warms You From The Inside Out

The best fuel for winter is a mug of steaming hot soup and a sandwich. It’s probably what your mom put in front of you when you came home for lunch. But now that you’re an adult, you crave more than canned tomato soup and a peanut butter and jelly spread.

I recommend Winter Squash and Pear Soup served with Grilled Turkey and Cranberry Sandwiches.

When the wind chill factor matches my age, I’ll find any excuse to turn on the oven, and roasting squash for this soup is certainly a worthwhile one. Roasting results in a nutty-tasting vegetable. However, anyone who doesn’t want to wait an hour for squash to cook could substitute a can of unsweetened pumpkin puree.

The sandwich inspiration comes from Steven Raichlen’s book, “Miami Spice” (Workman Publishing). The original sandwich is called Elena Ruz, named for a Havana debutante of the 1920s. According to Raichlen, the combination of sliced turkey, strawberry jam and cream cheese is popular at afternoon tea.

While turkey and jam may seem peculiar to North American tastes, turkey and cranberry sauce is a classic match. I flavor the cream cheese spread with curry powder to make it slightly hot and sweet.

It may not be mom’s menu, but it will get you through a chilly Saturday afternoon.

Winter Squash and Pear Soup

1 (1-1/2-pound) butternut squash

1 tablespoon butter

1 small onion, coarsely chopped

1 tablespoon minced ginger root

1/4 teaspoon freshly grated nutmeg

1-1/2 cups chicken broth

1 medium pear, peeled, cored and cubed

1/4 cup dry white wine

1/4 cup whipping cream, optional

Salt, pepper

Cut squash lengthwise in half. Place, cut-side down, on baking sheet. Bake at 425 degrees until very tender when pierced with fork, about 1 hour. Set aside until cool enough to handle.

Meanwhile, melt butter in medium pan. Add onion and ginger root and saute until tender, about 5 minutes. Add nutmeg, broth and pear. Set aside.

When squash is cool enough to handle, remove seeds. Scoop out 2 cups squash meat and add to pan (if there is any additional pulp, it can be used in another dish).

Process contents of pan in blender or food processor until pureed. Return to pan. Add wine and heat through. Add cream and season to taste with salt and pepper.

Yield: 4 cups or 2 generous servings.

Grilled Turkey and Cranberry Sandwiches

2 tablespoons cream cheese

1/8 teaspoon curry powder

4 slices egg bread (use challah or Hawaiian bread)

4 slices cooked turkey

4 (1/4-inch-thick) slices jellied cranberry sauce

1 tablespoon butter

Soften cream cheese and blend with curry powder. Spread cream cheese mixture over 2 slices bread. Top each cream cheese-covered bread slice with 2 slices turkey, then 2 slices cranberry sauce. Cover with remaining 2 bread slices.

Melt butter in medium skillet. Ease in sandwiches. Brown on one side until golden, about 5 minutes. Using 2 spatulas, gently turn sandwiches over and brown second side 3 to 5 minutes longer.

Remove sandwiches from skillet. Slice each diagonally in half. Serve hot.

Yield: 2 servings.