On my mind right now are oysters – having just come home from one coast and headed to another in about a week. September brings the months with “r” back, so it’s time to be thinking oysters again. I think this is adapted from a recipe that actually came from Better Homes and Gardens magazine.
And how great is it to see that butternut squash in our box today? It may be the first of many to come, but what a blessing – a vegetable you can sock away in the pantry and pull out come January when we’re missing the delivery of fresh fruits and vegetables every week.
Ingredients:
1 butternut squash, peeled and cut into 1-inch cubes 2 tablespoons cornstarch 2 diced red peppers – bell or hot or a combination 3 cloves garlic, minced 1/4 cup minced shallots 4 tablespoon olive oil, divided 1 quart milk 2 tablespoon minced fresh parsley 1 teaspoon Worcestershire sauce 12- to 16-oz. fresh shucked oysters with their liquid Kosher salt, ground black pepper and cayenne pepper, to taste
Preparation:
Boil squash cubes in some water for 5 minutes or until tender. Immediately scoop squash into a bowl of ice water and allow to cool to room temperature or cooler. Drain and set aside. Mix cornstarch with the 1/4 cup water until lumps are gone; set aside. In large pot over medium heat, sauté peppers, garlic and shallots in 2 tablespoons olive oil until tender. Add milk, remaining olive oil, parsley, and Worcestershire. Stir frequently until mixture is almost boiling. Add squash and cornstarch mixture; continue cooking and stirring. When mixture is nearly boiling, add oysters and their liquid to pot. Season with salt, pepper, and cayenne pepper. Stir until oysters curl at edges. Turn off heat and let soup stand for 5-10 minutes. Stir and serve.