Winter Squash Soup

Winter Squash Soup

Well, well, well. Look what we have here. I upped and made some squash soup, even after all of my bellyachin’ about the gourd fruit. It’s not great, but it is good, if that distinction makes any sense at all.

You could make this with any number of winter squashes and get different results. I used what is known as a Sweet Mama Squash, mostly because it was simply available at the local grocer. The Sweet Mama Squash is a variety of buttercup squash, that has a round, pumpkin shape weighing approximately 3 to 4 pounds. The squash has a bluish-gray to dark green skin covering a thick, fine-grained golden meat that provides a sweet flavor when cooked. It also makes me realize I’ll have to do a post on the several varieties of winter squash.

This soup also calls out for a hand blender, an appliance, I am sad to say, I do not own. I ended up ladle-ing cups of the soup back and forth to my food processor, making for a wonderful clean up opportunity.

  • 1 2 1/2 – 3 lb squash
  • 6 cloves of garlic
  • 1/4 cup of olive oil
  • 2 onions, chopped
  • 2 Tablespoons sage, chopped
  • 4 sprigs of fresh thyme, leaves only
  • 1/4 cup chopped parsley
  • 2 qts chicken broth
  • Sage leaves, for garnish
  • Diced Fontina Cheese. for garnish

Pre heat your oven to 375 degrees F.

Slice the squash in half, and using a knife, add three garlic clove sized whole in each side. Place a clove of garlic in each hole. Brush the squash with a decent amount of olive oil. Place cut side down on a baking sheet, place in oven, and bake for 35-45 minutes. Make sure that the majority of the squash meat is soft and tender.

While the squash is baking, place 1/4 cup of olive oil into your soup pot that has been placed over medium heat. When the oil comes to temperature, add the onions, sage, thyme and parsley. Saute until the onions start to turn brown. Add the chicken broth and lower the heat to a simmer.

When the squash is done baking, take the cloves of garlic and place them into the soup pot. Spoon out the flesh of the squash and also add to the soup. Feel free to cut out any flesh that you are unable to spoon. Bring up the heat below the soup pot to medium. Allow the soup to boil for 15 minutes. Lower the heat back to low, and simmer for 25 minutes.

During this 25 minutes, you will want to puree the meat of the squash as best as possible. Use a hand mixer if you have one, or strain the squash from the meat, and puree the remaining chunks in a food processor.

Afterwards, fry up some sage leaves for approximately a minute in heated olive oil. Place on a paper towel to drain.

Ladle soup into serving bowls. Add diced cheese, and top with crispy sage leaves.

Serves 4-6


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