Monday, October 14, 2013

Winter Squash Soup

Marley has been asking for winter squash soup - made at home, from fresh squash - not the boxed soup I normally get her when she asks for it.  So today I finally honored her request and the result was quite delicious.

I scoured cookbooks and the internet for recipes that looked good, techniques for simplifying the process, and a list of ingredients that I liked.  By combining some and tweaking others, I came up with this recipe.


1 large butternut squash
1 large acorn squash
1/2 a yellow onion, chopped in small pieces
4 teaspoons olive oil
2 tablespoons butter
32 oz chicken broth
1/2 cup cream
cayenne pepper

Wash both squashes, then with a sharp knife, prick the butternut squash several times.  Place squash in microwave oven and cook for about 4 1/2 minutes.  This softens the tough skin.  Cut both squashes in half lengthwise and scrape out seeds with a spoon. (Seeds may be saved and washed, then roasted for garnish if desired.)

Arrange squash halves on foil-lined baking sheet, cut side up.  Brush each half with 1 teaspoon olive oil and sprinkle lightly with salt and black pepper.  Place in 425-degree oven and roast for one hour. 

Allow to cool for about 20 minutes, then scrape the cooked squash out of their skins into soup pot.  In small skillet saute the onion in the butter until onion is tender and translucent.  Add skillet contents to soup pot. If desired, mix the squash and onions thoroughly with a mixer or egg beater.  Slowly pour in chicken broth and stir broth and squash together until thoroughly mixed.  Add 1/8 teaspoon cayenne pepper and the cream (or Half & Half).  Simmer on low heat, stirring occasionally until warmed through.  Eat. 

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