Looking for a way to easily use up one (or two?) large winter squashes? Do what I do and make a big tasty batch of soup. You can make this recipe with any kind of large winter squash (including pumpkins) or a combination of several. This recipe can take awhile to prepare but with limited hands-on labor. It’s great to make when you’re home working on other projects on a rainy day.
Begin by cooking your squash, in one of two ways. The first method requires some forethought: Bake whole on a baking sheet at 350° until tender. Cut open to let cool enough to handle (start early in the day or even the night before for best results). Carefully scoop out seeds and pulp and then scoop/peel out flesh and cut up into a clean bowl. Set aside until ready to add to soup.
For a quicker (but somewhat more difficult method), in a stockpot begin by sautéing onions, garlic, or leeks in oil/butter. Meanwhile, using a paring knife, very carefully peel and chop a winter squash or two. (I find that I can only comfortably do this with butternut since they have a smoother skin). Add uncooked squash chunks to pot and let cook in oil/butter, stirring frequently. Add more oil/butter if necessary to avoid sticking and burning. Let cook for several minutes until squash begins to soften. Add enough chicken or vegetable stock to just barely cover squash and simmer (for a vegan version, try coconut milk for liquid).
If using the first cooking method, start soup the same way by sautéing onions, garlic or leeks. Add cooked squash to stockpot and immediately add stock or coconut milk.
Simmer until squash in thoroughly cooked (faster with the pre-baked method). This soup is delicious with just the flavor of the squash and good quality stock, but we enjoy adding curry powder during the simmering stage for an added kick (especially good with the coconut milk). Other tasty variations: try adding a touch of nutmeg, apples or carrots.
Once squash is cooked, continue simmering if you’d like for further flavor blending, or finish by pureeing (we use a stick immersion blender, but you can also carefully transfer soup to a blender or food processor). Salt and pepper to taste. For fun, garnish with diced cooked bacon or roasted squash seeds.
