Robyn's Squash Soup

Created 06 Nov 2012 18:35, Updated 11 Jan 2016 20:33

Squash Soup

Inspired by a few recipes, but created by me

(Note: we had the most awesome butternut squash soup at Hamburg Inn No. 2 in Iowa City in October, and I wanted to make it. Unfortunately, none of my searches for a savory squash soup seemed right, so I thought I'd wing it, instead. I used some recipes for inspiration about ingredients and methods, but ultimately I decided to do what I like, such as caramelized onions and roasted squash. And I like it! David doesn't, so much, but that just means I get to eat more, right?)

INGREDIENTS (All measurements are approximations)
2-3 T olive or other oil
2 small squash (I used one small butternut and half of a large hubbard that was already in my fridge.)
1 large onion, cut up
1 c carrots, chopped
1.5 c celery, chopped
1 clove garlic
1 can (14 oz) diced tomatos with juice
4 c broth or water
1 c coconut milk or cream
1/2 c apple cider
1/2 tsp rubbed sage
1 tsp curry powder (I use a Madras blend)
1/2 tsp cinnamon
1/8 tsp cayenne (to taste)

METHOD (Madness, I tell you! Madness!)
Put chopped onion in a soup pot with 1 T of the oil and cook over medium-low heat until they caramelize. This might take a while.

While the onion is caramelizing, peel and chop the squash into nice chunks and toss with another 1 T of oil in a casserole dish. Bake in a 400 degree oven until they are tender, then set aside to cool a bit.

When the onions are nicely golden (and tasty) add carrots, celery, and garlic to the pot and sweat for about 4 minutes on medium-high heat. Add additional oil if it seems like you need it.

Stir in the sage, curry, and cayenne to coat the veggies, then add the diced tomatoes, broth/water, and the squash (I kept a portion of the squash aside at this point, to add later for texture after I pureed the soup). Bring to a boil, then reduce to a simmer and cook for about 10 minutes. Stir in the coconut milk and then set pot aside to cool a bit.

Puree the soup using a method of your choice. I put it in my food processor in batches and let it go until it was nice and smooth.

Return to the pot, add apple cider, cinnamon, and adjust other seasonings. Mash up remaining squash with a fork or potato masher and stir into the pot as well. Reheat if needed and then serve in bowls topped with something decorative. Maybe a sprinkling of nutmeg or paprika, or a scattering of scallions or pumpkin seeds.


David thought the flavor of the carrot, particularly the carroty bitterness that can be troublesome, was too strong in this first iteration of the soup. He also said it was too squashy, to which I said, Huh?! It's squash soup! I didn't notice a carroty aftertaste, but fewer (or no) carrots might work better.

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