Wonderful Winter Squash Soup (recipe)
This recipe by guest blogger – Aubrey Jenkins
Although this recipe calls for Turban squash, any large squash, from pie pumpkins to kabocha, even a couple of smaller butternut or acorn squash can take its place. One of the nice things about winter squash is its versatility. With the exception of spaghetti squash, almost all other squashes are interchangeable in most recipe! Ever used canned pumpkin pie filling (don’t be shy, you can tell us)? What you really ate was butternut squash, the most commonly used squash for making pumpkin pie filling.
- 1 turban squash (or other large squash or medium pumpkin)
- 2 onions, chopped
- 12 cloves of garlic
- 6 cups vegetable broth
- 1 tsp mace (or nutmeg)
- 1 tsp cinnamon
- 2 tsp coriander
- 4 Tbsp olive oil
- 1/2 tsp black pepper
- 1/4 tsp chili flakes
- large bunch fresh sage, torn into pieces
- 1/2 tsp salt
- Wash and scrub your squash to remove any dirt. Bake squash on a baking tray at 350 until hallow sounding and slightly soft - this will take about 90 minutes depending on the size of your squash. Then let cool for 30 minutes before handling.
- While it cooks and cools, you can prep your other ingredients. Peel all garlic and roast in a foil pocket with about 2 tablespoons of oil coating the cloves. Roast in the oven with the pumpkin for about 30 minutes or until the garlic turns lightly brown.
- In a large soup pot, sauté the diced onions in 2 tablespoons oil until lightly golden. Add the sage and all other spices (except salt) and sauté another minute until very fragrant. Add half the broth to the pot and bring to simmer.
- Once the squash is cooled, cut in half and let the steam pour out. Carefully remove the flesh, discarding any hard or string bits and add the flesh to the soup pot. Simmer for 10 minutes, adding additional broth if you need. Use an immersion blender or blend batches in a food processor or blender to puree the soup, again adding broth until you achieve your desired consistency (not too wet, but not as dense as baby food). Depending on the size of your squash you may require more or less broth.
- Once pureed, simmer for about 20 minutes to allow the flavors to infuse with the pureed squash. Finally, add salt and pepper to taste. Great with pumpernickel bread!
Aubrey Jenkins is an up-and-coming food blogger and photographer from Seattle who writes to inspire home chefs to cook intuitively and eat mindfully with a focus on whole foods, seasonal eating and healthful alternatives. Check her out at www.drumbeets.com