I love making soup. I love the steps involved in building it and enjoying it after all the time spent simmering on the stove. Soup is absolutely my favorite way to enjoy vegetables. And while I love squash in a variety of ways, like autumn mac and cheese and chicken sausage hash, I believe that this soup is one of the best squash dishes I have made. For this soup I used a pumpkin and acorn squash but feel free to substitute with butternut or any other squash you like.
makes 2 – 4 servings
2 cups roasted squash, mashed
3 tbsp butter
1/2 onion, diced
2 stalks celery, diced
2 carrots, diced
3 cups vegetable stock or water (chicken stock would be okay too)
1/4 cup sage, chopped
2 sprigs thyme
1 tbsp brown sugar
1 tsp paprika
1/2 cup cream
salt and pepper to taste
roasted pumpkin seeds and thyme for garnish
Preheat oven to 425 degrees.
Cut squash in half and clean seeds out of middle. Rub squash with canola or olive oil and season inside heavily with salt and pepper. Roast squash, cut side down until tender. The time will vary depending how big your squash is, mine took about 35 – 40 minutes.
While squash is cooking begin to saute the onion, celery and carrots in melted butter and season with salt in a pot until onions are translucent and carrots have started to soften.
Once squash cools enough to handle the squash will scoop out from the skin. Add squash, herbs, brown sugar, salt and pepper to pot. Mix well. Cover mixture with vegetable stock, water or chicken stock (about 3 cups depending how much squash you end up with) and bring to a simmer. Allow to simmer for 15 minutes or more, adding more liquid if necessary.
Take soup off the heat and stir in cream. Remove thyme sprigs and blend soup with immersion blender or in batches in a regular blender. Strain soup – there will be a lot of “pulp” but the liquid that comes from it will be absolutely delicious. Then taste and season with more salt and pepper. Enjoy!