Squash Soup

prep time:: 0 Stages.
total time:: 2 hr

The amount of soup depends on size of squash. may be frozen.

Susan

This hearty,creamy fall soup fills the bill for a crisp, cold day.

ingredients

1 kabocha or buttercup squash
2 Tbles. butter
Salt & cayenne pepper to taste
2 Tbles. olive oil
3-5 chopped cloves of garlic
2 Tbles. fresh minced ginger
3/4 cup diced yellow onion
1/2 teas. cinnamon
1/4 teas. ground nutmeg
1 Tbles. fresh orange zest
4 cups of vegetable stock, water, soy milk or combination of one or two.

directions

1
Baking Squash -
2
Preheat oven to 350 degrees.
3
Cut rind-washed squash into sections or 2 lengthwise pieces (depending on variety). Scrape and discard seeds. Place in a baking pan and pour 1" of hot water into pan. Cover squash lightly with foil and bake about 45 minutes. Carefully, remove foil and pierce the flesh with a fork. The flesh should be very tender. Let cool.
4
Scrape flesh into a large mixing bowl and set aside. If the squash was very large place some in plastic bags and freeze for later use.
5
In a large stockpot or Dutch oven, heat olive oil and butter over medium-low heat until butter is melted. Add the onion and simmer until soft. Add the garlic and ginger and continue to simmer until all ingredients are soft but not overly browned...about 10 minutes total. Set aside and purée the squash with liquid. This may take several batches if making a large quantity of soup. (Extra soup may be frozen)
6
Purée some of the cooled squash in a food processor or blender with broth, milk or water to achieve a creamy, thick mixture. Repeat process until you have the amount of soup that fits your need. Add the processed or blended squash/liquid to the onion mixture. Make sure the soup is very thick and creamy!
7
Stir in the nutmeg and cinnamon along with 1-2 teas. salt, a pinch of cayenne pepper and 1 Tbles. orange zest.
8
Bring to a simmer for about 15 minutes...do not boil!
9
Taste and adjust seasonings before serving.
10
Author’s secret flavoring: Use a topping listed under the notes. Before topping, stir in 1 Tbles. Southern Comfort per bowl. Yum!

notes

Soup Toppers: Add a little minced, candied ginger on top of a dollop of sour cream. Or... Saute a variety of mushrooms in just a little butter until nicely browned. Spoon mushrooms on top of a dollop of sour cream.

Source: Susan