I simmered the squash with just a hint of olive oil and garlic, then pureed it into a smooth pulp. I froze the pulp in 1C bags. To make a bowl of soup, I merely defrost the pulp, put it into a saucepan, then dribble in chicken stock while stirring. When the soup is to the consistency I want, it's done. Add salt and pepper to taste. It is rich and smooooooth. I'm sure you could add most any liquid instead of chicken stock (like veg stock, milk/cream, etc.) and end up with equally delightful variations. Yum.
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Love pumpkin soup. Never tried squash soup, but I expect it's similar. Looks delicious!
ReplyDeleteKyna - it's butternut squash that accidentally grew in my compost pile past summer. I like the nutty, savory flavor of the soup (I'm sure the chicken stock had something to do with that). I've never had pumpkin soup - always thought it would taste too much like pie! ;-D
ReplyDeleteKris, I will be trying this one!
ReplyDeleteI have many packages of this beautiful, bright orange butternut squash in the freezer and don't have anything to do with it except pie or pumpkin (squash) bread.
Now I need to make some good chicken stock.
Glenda - the secret is to make the puree very smooth. I found the blender gave better texture than the FP, but either way the soup was delish.
ReplyDelete