Doesn’t this soup just scream AUTUMN?!?!
I received an acorn squash and butternut squash in the last CSA bag of the season. I typically just roast squash but decided to attempt a soup. I checked out different recipes online and then just improvised. I really like the soup. My husband probably won’t eat it but that’s okay.
Squash Soup
Ingredients:
1 acorn squash
1 butternut squash
olive oil
salt and pepper
1/2 onion, diced
1 cloves garlic
1 Tbs ginger paste
3-4 cups chicken stock (preferably homemade)
Directions:
- Preheat oven to 400.
- Cut acorn squash and butternut squash in half lengthwise. (Be careful!) Drizzle with olive oil and salt and pepper. Place cut side down on baking sheet. Roast for 50-60 minutes or until fork tender. Once done, let cool and scrape out the squash from the skin and place in large bowl.
- In a large stockpot, heat about a tablespoon of olive oil over medium-low heat.
- Add the onion and cook for 8-10 minutes or until soft. Season with salt and pepper.
- Add garlic and cook for 2-3 minutes.
- Add the cooked squash and break it up a bit with a wooden spoon. Add 3 cups of chicken stock and the ginger paste. Stir and let simmer for 15 minutes. Check for seasoning and add salt and pepper as needed.
- Depending on how thick you prefer your soup, you can then add the remaining cup of chicken stock and cook for 5-10 more minutes.
- Let cool a bit. Then either transfer to a blender or use an immersion blender and blend until smooth.
I served the soup with a few croutons I had in the pantry. Yum!
