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Classic Winter Squash Soup

Cut 1 large butternut squash (or really, any other winter variety—buttercup, acorn, delicata…) in half and scoop out seeds.* Lay squash face down in a greased pan and roast at 400 degrees for 45 minutes, or until soft. Let squash cool a bit, and then peel away the skin, or scoop out the flesh, whichever feels easier to you!

 

In a large stockpot, sauté ¼ C chopped onion, 1 chopped carrot,  1 chopped celery stalk, 2 cloves minced garlic, and 2 fresh bay leaves until onion is tender. Add 2-3 C broth (or use filtered water, and just up the spices a bit), squash meat, ¼ tsp freshly ground black pepper, ½ tsp salt, ½ tsp ginger, ½ tsp turmeric, and a dash of cinnamon or nutmeg. Bring to a boil. Reduce heat and let simmer 10-15 minutes, or until flavors have cooked through.

 

Remove bay leaves and puree soup a little at a time in a blender for a smoother texture. Return soup to stockpot over low heat, and stir in 1 ½ C fresh milk. (2% is great; whole is nice for richness) Let soup heat through (do not boil). Serve with a sprinkle of cinnamon or a dash of chili powder on top.

 

*Any kind of large flat squash seeds are great roasted—so while you’ve got the oven on, why  not rinse the pulp off, toss in coarse sea salt and a little bit of olive oil and roast for 10 minutes or so, stirring 2-3 times during roasting.

 

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