Friday, October 19, 2012

Famous Fall Squash Soup Recipe

After many requests, I have finally wrote down my now famous recipe for squash soup. This is a great recipe to use for either delicata or butternut squash, or any combination of other squashes. It is a little sweet and a little savory. It only takes about an hour to make if you are really good at managing your time. If you prefer to use fresh or canned broth, forgo the 4 cups of water and bouillon cubes for just 4 cups of the broth of your choice.

Start by preheating your oven to 400 degrees.

4 Cups Water Plus 1 cup for roasting squash
3 Delicata Squash (cut in half lengthwise and seeds removed)
3 Medium Potatoes (peeled and cut)
4 Chicken or Vegetable Bouillon Cubes
3 Tbls Olive Oil
1 Medium Onion
1/4 Tsp Salt
4 Average Size Cloves of Garlic (2 monster) Chopped
1 1/2 Tsp Dried Rubbed Sage
1 1/2 Tsp Fresh Thyme Removed from Stem & Chopped
1/4 Tsp Fresh Cracked Black Pepper
2 Tbls Salted Butter
1 Cup Milk

Take a large shallow baking dish and add 1 cup of water in the bottom. Place your squash, cut side down in the dish. Place in 400 degree pre-heated oven. Bake for 40 minutes.

While the squash is baking, peel and cut the potatoes. Place in a large pot with the 4 cups of water and 4 bouillon cubes. Cook over med-high heat till tender.

In a large frying pan over medium heat, add 3 Tbls Olive Oil. Add chopped onion and salt, cook till nearly translucent. Add garlic, sage, thyme and black pepper. Cook for about 2 minutes. Then lower heat to lowest setting.

Remove squash from oven and either peel back skin or scoop it out with a spoon. Be careful they will be hot! Add 'scooped' squash to the onion, garlic and herb mixture. Mash the mixture together with the back of a wooden spoon till the onion mixture and squash are combined. Add to the potato and broth mixture. Add butter. Stir.

***REMEMBER when using a blender for blending hot contents take out the top part of the lid and put a towel over the opening.***

Place half of the mixture in a blender with half of the milk. Blend on middle setting till velvety smooth. Place in a large bowl and set aside. Repeat this step with the second half of the mixture and milk. Return both back to the large pot and stir together.

Hope you all enjoy this recipe as much as myself and my family and friends. It is great to take along for lunch the next day with a sandwich.

Julia Catherine

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