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Sep 21, 2013 8:27 PM CST
|Hi! I am looking for your favorite squash and/or pumpkin soup recipe, and the variety used. I want to make a bunch and freeze it, also, eat some fresh. I work at a farm/garden and people always forget to pick up their CSA so I get to bring it home. CRAZY I know! Why would you not pick it up? I'm glad I get to benefit from free produce though!|
Sep 22, 2013 3:47 AM CST
|I've sent you a tree mail, @Anderwood . I think if you're looking for recipes you are better off on our sister site Cubits since we heavily lean towards Plants here!|
Sep 22, 2013 10:38 AM CST
|mmm, squash soup ... sounds wonderful!|
~ Eat, Sleep .... Play in the dirt ~
Sep 22, 2013 10:41 AM CST
|Sounds yummy to me!|
Sep 22, 2013 11:35 AM CST
|perhaps you should ask in the preserving and edibles forum??|
Each cloud has a silver lineing if only you look for it.
Sep 23, 2013 10:48 AM CST
|Thanks @Dutchlady1! What is "cubits"?|
Sep 23, 2013 1:43 PM CST
|It is our sister site, also created and run by Dave and Trish.|
Sep 26, 2013 3:15 PM CST
|I love making soup with winter squash. I grow a lot of Butternut (it's resistant to vine borers!), but it works just as well with Hubbard, Acorn, etc. It takes time, but is very easy, healthy, and doesn't make a lot of dishes. It's also good for people (like me) with dietary restrictions, because the ingredients list is short.|
1 winter squash
1 onion, peeled and halved
1 carton veggie broth or chicken stock (you may have some leftover, depending on how watery your squash is)
1 cinnamon stick (optional)
A small amount of heavy cream or condensed milk (optional)
Big serving spoon
First, I wash the squash, and remove the stem and any bad spots. Then I cut the squash into big chunks, and remove the seeds and guts (I recommend saving the seeds to roast with salt and olive oil, but that's another recipe). Throw the chunks into my slow cooker with some broth - it doesn't need to cover all the squash, just keep a couple inches in the bottom of the cooker - the onion, and the cinnamon stick if you're feeling spicy. Let it simmer for a few hours - as long as it doesn't go dry, you won't do any harm with overcooking.
Once it's falling-apart tender, I use tongs to pull out the skins and a heavy spoon to scrape any flesh off of them back into the pot. Don't worry if you miss a little - the skins are full of vitamins - but getting most of them out helps the texture of the soup in the end. Also be sure to grab the cinnamon stick if you used one, but leave the onion in. Then I just stick my immersion blender* in and let it whir for a minute or so, stir to make sure I got all the chunks, and repeat until it's creamy. If it gets too thick, add water or more broth. Add salt and pepper to taste, give it another quick whir to incorporate them, and you're done!
I have a dairy allergy, so I eat it just like that. For guests, I will add a splash of heavy cream, or for a lighter version, condensed milk, to their bowls at serving time for extra richness. With sufficient cooking and blending, it really is plenty creamy even without the dairy.
*You can probably make this pretty well in a standard blender or food processor, though it may be messy to transfer while it's hot. But if you don't have an immersion blender, I'd recommend getting one. They aren't too expensive, don't take up much space, and make the creamiest soups and smoothies I've ever had.
Sep 27, 2013 8:58 AM CST
Making me hungry
Keep believing ,hoping,and loving
all else is just existing.
Sep 27, 2013 9:00 AM CST
|I use Pinterest to search for recipes..|
Sep 27, 2013 10:13 AM CST
|I have been looking for my Squash soup recipe for a while, but can't find it. It's somewhat like the one above, but no cinnamon. It does have some hot pepper flakes in it, and some roasted cashews that you blend in with the had held blender. That much I rmember. I think it also had some garlic in my recipe. Just can't remember. Wish I could find where I put it. I will have to experiment with it this fall, and see if I can get it close to what I had. It sure was great though.|
I am not afraid of an army of lions led by a sheep; I am afraid of an army of sheep led by a lion. - Alexander the Great
Sep 27, 2013 10:29 AM CST
|Yeah, I actually omit the cinnamon most of the time. It gives a different character to the soup, definitely brings out the sweetness, but I like mine savory.|
Hot pepper flakes and cashews both sound like great additions! Looks like I'll be experimenting with my squash soup recipe this winter too