Rustic Squash Soup
I am constantly searching for fun new recipes to use all the seasonal ingredients from our Porter Farms CSA. Lately, I have plenty of squash lingering. We get beautiful squash every week and I’ve currently got over a dozen, with many varieties represented. I’ve been roasting and baking and mashing squash to my heart’s content, but thought it’s time I make butternut squash soup this season.
Then, I stumbled upon this recipe from Healthy Happy Life, which utilizes many different kinds of squash — and you can mix and match! Just perfect. This seemed like the ideal new recipe to try, and it was hearty enough to stand on its own if you want soup as the main feature of your meal. It would also make a great first course to a fall dinner for a group.
I made some changes to the original recipe; most notably, I added quite a bit of stock because it was super thick. It has a lovely flavor, centered around the nutty squash, and it can easily be turned into a vegetarian or vegan recipe. My recipe includes those notes.
Here it is:
Rustic Squash Soup
see italics for how to make vegan or vegetarian
4-5 c. roasted squash, scooped out of skins (I used a small honey bear squash, butternut squash, amber cup squash and sweet dumpling squash.)
1 c. heavy cream or soy milk
4 c. chicken stock or vegetable stock (if you want it even less thick and you have a lot of squash, increase to 5 c.)
1 c. applesauce (I made homemade applesauce and used about 6 small apples to make a little batch. Next time, I’ll likely use a jar of applesauce!)
2 tsp. cinnamon
2 tbsp. apple cider vinegar
2 tbsp. butter or vegan buttery spread
1/2 tsp. cayenne pepper
1 tbsp. maple syrup (if your applesauce is very sweet, I would cut this back to 2 tsp.)
salt and pepper to taste
- Preheat oven to 375°F. Wash each squash to remove any soil. Slice in half and remove seeds.
- Add water to a large baking sheet until it is filled about 1/4 inch high. (Adding water will keep the squash moist and hydrated, making it easier to blend.) Place each squash skin side up/cut side down. Repeat as necessary with other baking sheets, depending on how many squash you are using and how big your sheets are.
- Roast the squash for 45 mins. or until tender.
- Pull squash from the oven and drain hot water. Rinse squash in ice cold water. When cool enough to handle, scoop out the flesh into a large bowl.
- When all the flesh is scooped you should have 4-5 c. (If you have a little over, as I did, simply adjust the liquid a bit. You may want to add a touch more stock and/or cream or non-dairy milk.)
- Place the squash and all the remaining ingredients in a food processor or blender and blend until smooth.
- Scoop into bowls and finish each serving with a very small dash of cayenne pepper and/or cinnamon. Serve and enjoy!
The soup can also be stored in the fridge and reheated as necessary.
I used these extra apples from apple picking and turned them into applesauce for the soup!
A tip: this recipe is simple, but getting to the soup part can be very labor intensive on the front end. After I made the recipe and reflected on cutting through all that squash, roasting it, scooping it and blending it, I realized I could get ahead on part of it next time. So, if you want to make part in advance, roast the squash and stick it in the refrigerator or even go one step further to the squash puree, and leave that in there. Then, the next day, you can pick it up from the really easy part.
It can certainly be made in one sitting, but just be aware of how long the squash part can take, although it’s a couple lines in the directions. Be sure to give yourself enough time! 🙂