A Fall Squash Soup Recipe

I have been making squash soup every fall for the past three years. It has become somewhat of a tradition of mine to make a large batch some time in fall, since to me it encompasses the Fall flavours and feelings. Sweet, earthy and spiced soup is a welcome warmth in the chilly Fall weather, and a great way to get into the Fall spirit and make enough meals for at least a few days. I find I typically make enough for 6-8 meals, depending on the amount of squash I use, and usually costs about fifteen dollars. Most of it for the squash. I typically just use whatever spices and seasonings I feel like using that I already have in my pantry. This recipe is how I made it this year, but I encourage you to use whatever herbs and spices you have and like.

Squash

You can use any kind of squash you like. Here are a few of my favourites:

Butternut Squash:

This is commonly made into a soup on it’s own. It’s sweet and has a slightly buttery flavour. If you only want to use butternut, I would recommend that you use only two for this recipe, as they are quite large.

Acorn Squash:

One of my favourites to add, since it’s more savoury and nutty in flavour. I find that it has a different taste than most other squash I have tried, so it adds a savoury note I enjoy. I used the outside of the acorn squash I used as the bowl in the picture.

Red Kuri Squash:

I tried this kind just this year and it’s great. Sweet and creamy, and has a slight nutty flavour.

Sweet Dumpling Squash:

It tastes almost identical to sweet potato! This one is also really pretty to hollow out and use as bowls.

Ingredients:

3-4 squash, any size. If using all small to medium squash, 4 is best

1 tbsp oil, plus some for brushing on squash

2 tsp salt

2 small onions, or one medium – any type – finely chopped

2 cloves garlic, finely grated or minced

2 tsp minced sage

1 tsp thyme

2 tsp cinnamon

2 tsp curry powder

1 tsp nutmeg

2 tsp smoked paprika

6 cups chicken or vegetable broth

1 tbsp maple syrup

¼ cup plain yogurt or sour cream

Instructions;

  1. Preheat oven to 400° F or 205° C.
  2. Wearing gloves, halve and de-seed the squash.
  3. Place squash on parchment paper or foil lined baking sheets.
  4. Brush squash with oil and sprinkle salt. You can also add other spices here, like cinnamon.
  5. Roast until you can pierce the flesh with a fork with little resistance – approximately 40 minutes to 1 hour (larger squash, like butternut).
  6. Meanwhile, finely chop onions, mince or grate garlic, and mince the sage.
  7. When they are roasted and cool enough to touch, scoop out the flesh into a bowl.
  8. Heat in a large pot on low/medium.
  9. Add spices and toast, stirring constantly until fragrant – about 1-2 minutes.
  10. Add oil and onions, cook until onions are soft, about 10 minutes, stirring often.
  11. Add the minced garlic, sage, and thyme. Cook for another 5 minutes.
  12. Move onions, 4 cups broth, squash, maple syrup, and yogurt into a blender, or into the pot if you have a hand blender.
  13. Blend with hand or traditional blender, adding more broth as needed to blend. Taste often, and add more broth and seasoning as desired. (NOTE: In traditional blender, blend in small batches.)
  14. Pour back into pot, or turn heat back on, and heat thoroughly.
  15. Serve and store the rest in a resealable container in the fridge for up to a week, or in the freezer for up to two months.

Additions and omissions:

This is your soup! You can change the seasonings however you like. Don’t have smoked paprika? Don’t use it. Don’t have any maple syrup? You don’t have to use it either. Many squash are sweet on their own. Want to add a spice or herb I didn’t mention? Go ahead and put it in. As for the amount of broth, this will make a very thick soup, which I prefer, but you can add as much broth or water as you please. Have fun with the recipe and enjoy it!

 

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