Recipe for Steve so that he can do something with all that squash

Squash & Tomato Bisque

From the Soup & Bread Country Inn Cookbook

3 – 4 tablespoons butter or mild vegetable, such as corn or peanut (I prefer peanut)
1 large onion, chopped
3 – 4 cups vegetable stock
1 28 oz. can whole tomatoes with their juices
1 tablespoon, very good maple syrup or honey
4 cups freshly made butternut squash puree
Salt to taste
A dash of cayenne pepper

1. In a Dutch oven, heat the oil over medium-low heat. Add the onion and sauté slowly, stirring often until limp but not brown, 6 – 7 minutes. Stir in 3 cups of stock, and let simmer, partially covered, about 15 minutes.
2. Pour the tomatoes with their juice into a food processor. Add the maple syrup or honey and puree. Add the squash and buzz again. Strain the stock, and add the strained-out onions to the processor. Buzz again.
3. Add the tomato-squash puree to the stock. Season with the salt. Reheat, and serve very hot, garnished with a dash of cayenne.

Neighborly Strawberry Bread for Old Friends

Strawberry Nut Bread

1 cup butter, softened
1 1/2 cups sugar
1 tsp. salt
1 tsp. vanilla
1/4 tsp. lemon extract (I use Gran Marnier, instead)
4 eggs
3 cups flour, sifted
1 tsp. cream of tartar
1/2 tsp. baking soda
1 cup strawberry jam
1/2 cup sour cream
1 cup chopped walnuts (optional)

Preheat oven to 350. In mixing bowl, cream butter, sugar, vanilla and lemon extract until fluffy. Add eggs, one at a time, mixing well after each addition. Sift together flour, salt, cream of tartar and baking soda. Combine jam and sour cream. Add jam mixture alternately with dry ingredients to creamed mixture, beating until well combined. Stir in nuts. Divide among five greased and floured 4 1/2 x 2 3/4 x 2 1/4 loaf pans (or just two regular loaf pans). Bake in 350 degree oven for 50-55 minutes. Cool 10 minutes in pans. Remove from pans and cool completely on wire racks. Freezes well.