I made a crepe mound for Thanksgiving Dinner here on the creek and filled it with a thick version of Ben’s famous Squash Soup recipe. It was a big hit.
So, here’s the recipe for Ben’s Squash Soup
3 cups baked squash
2 tablespoons dried, minced onion
1 teaspoon poultry seasoning
1 teaspoon rosemary
1/2 teaspoon dried garlic granules
1/2 teaspoon celery seed
1/4 teaspoon nutmeg
Mix these together thoroughly with just enough water or milk to make the mixture smooth and creamy and let sit in the fridge overnight. Then add:
2 cups milk (if the squash is thick and dry, you may need to add more)
4 tablespoons butter
Bring to low boil on medium heat, stirring often. Simmer for about fifteen minutes, serve with sour cream and chopped pecans, seasoned bread crumbs, or toasted squash seeds.
When I made the Squash-layered Crepe Mound, I put the initial ingredients together, let sit overnight, then layered them cold between the crepes, topped it with cheese sauce and some extra grated cheese, and baked it for about 30 minutes.
Here’s how the crepe mound looked before I put it in the oven
Fresh out of the oven