Autumn’s Bounty Squash Soup

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I have been wanting to make some winter squash soup for a good while.

Finally, I found a recipe that rather intrigued me with its interesting ingredients.

The beauty of this one, is that you can leave out any offending ones like jalapeños, or cinnamon as you wish, and still come out with a great tasting soup.

Be warned, this recipe makes a ton of soup, literally, a ton! I’ll be putting it up in freezer bags for use throughout the remainder of the winter.

So when you think winter squash, start with a smaller one, and adjust the rest of the ingredients down a bit and you won’t have soup to feed an army.

And this is a chopping recipe. But the good news is that once you are done chopping, the soup carries on by itself. So start it early and then ignore it.

And I also found no need to thicken it at all, and I don’t like flour slurries so I switched it to a raw roux if you need to thicken. This recipe comes mostly intact from Rachel Weyerman, at JustaPinch.

INGREDIENTS:

  • 1 med, or smaller, butternut squash, peeled, seeded and cubed
  • 6 c chicken stock (if you want all veggies, then do a vegetable broth)
  • 3 medium sweet potatoes, peeled and cubed
  • 1 apple of your choice, peeled, seeded, cubed
  • 1 medium onion, chopped
  • 3 carrots, peeled and chopped
  • 2 ribs of celery, chopped
  • 2 jalapeños, seeded, and chopped, (I left some seeds in and it was quite warm, but nice)
  • 1/8 c brown sugar (she used 1/4 and white) It provides a nice sweetness to set off the heat
  • 1 1/2 tbsp salt
  • 1 tsp pepper
  • 1 tbsp oregano and basil (fresh if you can)
  • 1 tsp each garlic powder, thyme, cinnamon
  • 1 med. tomato diced
  • 1 c heavy cream

INSTRUCTIONS:

  1. Add everything except the tomato and cream to a large soup pot and simmer until everything is nice and soft. (I left it on for a couple of hours, though this is beyond what is needed). Use a potato masher to mush everything up nicely, and then use an immersion blender to puree it to the desired smoothness. I left it a bit chunky.
  2. Add the tomato and simmer a bit longer (low simmer) about 20 minutes.
  3. If you want to thicken this further, make a raw roux by blending with a fork equal amounts of soft butter and flour until combined. Add pieces and bring the soup to a boil and continue adding until it is as thick as you wish.
  4. Add the cream, and just blend.

Serves: 10

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