Creamy Squash Soup
This recipe is from Sacramento National Food Coop (safoodcoop.com) and it is very good!! I will make it often!
It has a a mild taste and the apples add a hint of sweetness. Use squash as much as you can while it is in season. My garden this year has given me lots of squash and potatoes, carrots, onions and I still have apples in the fridge. I did not have to purchase anything, all in my pantry!
- 1 winter squash (acorn or butternut), about 2 cups cooked
- 3 tbsp butter or vegetable oil
- 1 small carrot, diced
- 2 cups chopped onions
- 1 medium potato, diced
- 2 cooking apples, peeled, cored and chopped
- 1 1⁄2 cups milk or apple juice or 1 cup heavy cream
- 1⁄8 tsp cinnamon
- 3 1⁄2 cups water or chicken broth (I prefer the broth)
Cut the squash in half and scoop out the seeds. Place it, cut side down, on a lightly oiled baking pan, cover and bake at 350 about one hour, until soft.
Meanwhile, sauté the onions in the butter until they are translucent. Add the carrots, potatoes, apples and water. Bring the vegetables to a boil, lower the heat and simmer 20 minutes, until all the vegetables are tender.
When the baked squash has cooled, scoop out the soft insides and discard the skins. Combine the squash, vegetables and stock with the milk, cream or apple juice in a blender or food processor and puree in several batches to a smooth, creamy consistency.
Heat the soup on low heat until it is hot, but not boiling.
Add the cinnamon. Season to taste with salt and black pepper, garnish with some fresh or dried flat parsley.