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It definitely feels like soup weather is here! When Jeff mentioned last week that he and Karis had made a squash and apple soup it reminded me of my favorite recipe. I will have to get their recipe and try it sometime. I love trying something new!
A friend asked me if I had a recipe for squash soup so here it is! I am thinking that you could substitute pumpkin if you want. To prepare the squash I prick it with a fork, (leave the squash whole) lay it on a cookie sheet, and place in a 350 degree oven for about 1 1/2 hours or until you can easily pierce it with a fork. Let it cool for a few minutes then cut it in half, remove the seeds and scoop out the flesh of the squash. It’s easier for me than trying to cut a hard squash.
Creamy Squash Soup:
2 lbs butternut squash, cook and prepare as above
1 1/2 cups chopped onion
2 carrots, peeled and diced
3 (13 3/4 oz) cans chicken broth
1/2 tsp salt
white pepper to taste
3 Tbsp butter
1/2 cup cream or half and half
In medium sauce pan combine onion, carrots, broth and salt; simmer uncovered 20-30 minutes until carrots are tender.
Add the squash and butter then puree this mixture, in batches, with a blender or food processor. Return to heat, add cream and pepper; taste and add more salt if desired. Heat just until hot. May serve with a dollop of sour cream, if desired.