Squash Soup

Picture 388Checking the status of the vegetables we store for the winter is a weekly task. How are the onions holding up? Are the beets still staying firm? We go through the stored boxes of vegetables looking for any that may have gotten soft or are beginning to spoil. We check the potatoes, turnip, beets and garlic. We turn over each winter squash looking for brown or soft spots that may indicate its limited shelf life. By doing this weekly, we can often make use of a vegetable before it has really turned. This week I brought down some butternut squash that had a couple of tiny blemishes. Not rotten or soft, but having a potential of heading in that direction. So, let’s throw them into the mix of this week’s menu before they’re lost. Waste not want not, a good old saying. Squash soup is probably one of the easiest soups to make. No formal recipe needed, and it’s a good ‘ stick to your ribs’ kind of soup. And…… extra special served with some homemade biscuits.
Here’s how we make ours: ( although we are never opposed to changing things up and throwing in new ingredients).
First, I roast or bake the squash. This is the most timing saving way for me to have the flesh cooked without having to peel the squash. Cut the squash in half, sprinkle it with salt and pepper, maybe a little smear of butter and maple syrup, and place face ( flesh) down on a cookie sheep. Bake at 350 degrees for about an hour or until very soft. This will depend on the size of the squash. Take out and let cool a bit so you can comfortably scoop the cooked flesh from the skin.
In a large pot saute some chopped onions and a clove of garlic with 3 or 4 TBLS. of butter. Cook until soft and translucent. Add your cooked squash along with some chicken stock. The amount of chicken stock is determined by how thick or thin you want your soup. You may be adding some cream or whole milk towards the end if you want a richer soup, so keep this in mind when adding liquid. From here, you can add the herbs or spices you think may pair well with squash. Thyme is nice. A bit of ground ginger goes well. We often add a pinch of cayenne pepper and a small bit of tamari. Smoked paprika would be yummy. On a cold night this makes a satisfying meal…….along with those biscuits I mentioned, of course. As we rummage through our squash supply, I’ll keep you posted on all the other ways we use them in recipes. Enjoy!

4 comments on “Squash Soup

  1. Those biscuits look real good, we too make squash soup often. Our veggies don’t keep to well as we have to keep them in our cellar which is a little to warm. squash and onions are still doing fine, beets, carrots and rutabaga are getting soft now. Garlic didn’t do well this year and we have used it up already. i ordered onion plants early last spring and then forgot I had ordered them and ordered another 100 which were on sale, buy 100 and get 50 free. so I was some suprised when I got 300 plus plants in the mail, and they grew great. Hope they keep well too, we’ll be using them for a while.

    • Hi Tony,
      Thank you for reading the blog, it sounds like you are growing a good winter’s supply of food, as well. I think homemade biscuits make just about anything and everything taste better. Our beets are still holding pretty well, but we expect to be eating them up in lots of meals soon, beets don’t often keep quite as long for us either. Happy holidays to you and enjoy the rest of winter.
      denise

    • Yum! We still have some apple cider we pressed in the freezer. If I can’t get it away from those that like to gulp tall glasses of it, I’ll add it to the soup next time. Thanks for reading and sharing. And, Happy Holidays!
      denise

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