Squash Soup

I have collected a selection of squash recipes that we have found to be delicious and have made many times. Winter squash and sweet pumpkin are interchangeable in any recipe, since they are the same thing. No canned pumpkin will ever taste as good as the home grown vegetable. *Note: All spices are dried and ground. If you wish to use fresh, you will need to research the amount.

Attribution Link

Difficulty: Easy

Cook Time: 25 min  

Ingredients

2 pounds uncooked squash
1.5 pints of stock, chicken or vegetable (can be made with bouillon)
1 medium onion, diced
1 garlic clove, crushed
Cream to add before serving, amount is optional
Salt and pepper to taste.
Sprinkle of nutmeg or cinnamon, optional

Directions

In a large saucepan, slice and saute the garlic and onion in oil or butter until tender. Add squash, stock, nutmeg or cinnamon, salt and pepper. Boil and cook for 25 minutes until squash is tender. Puree mixture with a blender until smooth and return to saucepan. Before serving, add cream and gently heat. Do not boil.

*Stock amount can be changed, depending on how thick or thin you want your soup.

**Add thick applesauce for a special taste treat.

Categories: Other Soups & Stews, Soups & Stews

Submitted by: runningtrails on July 17, 2010