🧡 A Taste of Rahway: Remembering Queenie Fedyk
Almost everyone from Rahway has fond memories of Queenie Fedyk — a beloved lady whose spirited presence lit up every Rahway High School football game. Her cheers from the sidelines, her unwavering support, and her warm, motherly presence created an atmosphere of camaraderie and pride that brought the community together. She wasn’t just a fan — she was the heartbeat of Rahway spirit.
What many may not know is that Queenie was part Cherokee — a heritage she carried with quiet pride. Her deep sense of family, community, and hospitality reflected the values passed down through generations. The warmth of her home, the generosity of her spirit, and the love in her cooking were all rooted in that cultural legacy.
For me, Queenie was almost like a second mom.
Joe Fedyk, her son, was one of my best friends. From first grade until we started driving, we walked to school together nearly every day. One of the highlights of those mornings was stopping by the Fedyk’s house, just a few blocks down from mine on Broadway. Queenie was always there — encouraging us, making us laugh, sometimes scolding us just enough to keep us in line — and often cooking something that smelled incredible.
I was fortunate enough to receive some of her handwritten recipes, and each one is a piece of history. This one — her Butternut Squash Soup — is a perfect reflection of her style: nourishing, soulful, and meant to be shared.
It also carries a deeper meaning, as squash was one of the “Three Sisters” crops central to Cherokee and other Indigenous foodways. This recipe, while modern in form, connects back to a much older tradition — one that Queenie was a part of through both blood and spirit.
As autumn settles in, and the crisp air turns golden with falling leaves, memories of Queenie’s small but welcoming kitchen come rushing back. The comforting aromas, the gentle clatter of pots, and the warmth of her dishes created a haven for all who entered. One of those cherished dishes was her Butternut Squash Soup — a recipe that encapsulates her love, her heritage, and the cozy essence of Rahway life.
🍲 Butternut Squash Soup
Recipe By: Queenie Fedyk, circa 1950s
Shared by: Chef Charles Knight
Prep Time: ~1 hour | Servings: 6
Categories: Soups, Stews & Chili
🛠️ Equipment:
- Butcher knife or cleaver
- Kitchen Machine food cutter (Cone #1 and #2)
- 5-quart soup pot with vented lid
🧂 Ingredients:
- 1 white onion, peeled and chopped (Cone #2)
- 3 tbsp unsalted butter
- 2 lbs butternut squash, peeled and grated (Cone #1)
- ¼ tsp fresh nutmeg, grated
- 3 cups low-sodium chicken broth
- ½ cup cream or half-and-half
- ½ tsp sugar
- 6 tsp sour cream (optional)
- Fresh basil leaves for garnish
👩🍳 Directions:
-
Prep the Squash:
Trim ¼ inch off both ends of the squash to create a flat surface. Stand it upright and carefully slice it in half from top to bottom. Scoop out the seeds, then cut into quarters and then into small cubes...
Or use a food cutter with shredding cone #1 to grate and peel the squash — feed with the skin side facing away from the cutting cone. -
Sauté the Onions:
Preheat a 6-quart soup pot over medium-low heat (225°F / 107°C). Melt the butter and sauté the onions until tender and the onions begin to desolve into the butter. Let cool slightly. -
Cook the Squash:
Add the squash to the pot. For waterless cooking, cover and close the vent on the lid. Cook over low heat (175°F / 79°C) for about 25 to 30 minutes. -
Simmer the Soup:
Add nutmeg, chicken broth, cream, and sugar. Stir thoroughly. Simmer covered for another 15–20 minutes over medium-low heat. -
Serve:
Ladle into bowls. Optional: top each serving with 1 tsp of sour cream and a fresh basil leaf.
🌿 Serving Suggestion:
Perfect for a cozy fall evening or as a starter for a special family dinner. Pair it with crusty bread or a light salad.
Whether you're from Rahway or simply someone who appreciates the warmth of a lovingly made dish, this soup carries with it the legacy of Queenie — a woman who brought people together through cheer, comfort, and food.
You won’t be disappointed.