Winter Squash Soup Recipe

From Dorothy McNett's Recipe Book.

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Winter Squash Soup

From Dorothy McNett's recipes at Use butternut squash, pumpkin, or any other winter squash you may have on hand.

1 butternut squash or 1 small pumpkin (need about 2 cups cooked)
3-4 tablespoons olive oil or butter
1 onion, chopped
2-3 cloves garlic, chopped
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon nutmeg
1/8 teaspoon allspice
1/4 teaspoon freshly ground pepper
1/2 teaspoon sea salt (depends on the broth)
1/4 teaspoon cayenne, if desired
1 teaspoon raw sugar or honey
1/4 cup all purpose unbleached flour
4 cups broth, your own homemade or good quality boxed, heated
1/2 cup milk or half and half, if desired

Wash the squash or pumpkin and dry with a towel. Cook in microwave 5 minutes. Remove from oven and allow to cool long enough to handle. Cut in half, remove the seeds and membrane. Cut into wedges and remove the skin. Cut into chunks about 1-2 inches. In heavy bottomed Dutch oven or large saucepan, heat the butter or oil. Add the chopped onion, garlic, and squash pieces. Cook and stir about 4-5 minutes, or until vegetables are tender. Using a potato masher or large spoon, mash the vegetables to your desired "texture". If you wish to have a creamy soup, whirl the mixture in food processor or blender to puree. Add the spices, salt and pepper along with the sugar or honey. Cook and stir about 1 - 2 minutes to boil, reduce heat. Blend in the flour and then gradually blend in the warmed broth. Cook about 2-3 minutes, adding the milk if using but do not let it boil once the milk has been added. Taste, correct seasonings as desired, and serve!

Recipe created 2013-10-15.

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