This is the time of year when squash are abundant and inexpensive to buy. Pumpkins… even better. So why on earth buy a can or tetra pack of squash soup from the grocery store… and you know you have… it’s delicious, I know… but put it back. You can do it. It really is easy to make your own at home, and in a big batch. Enough to freeze, enough for the next day, enough for a work or school lunch. For the cost of that wee box of overpriced soup that feeds one person (and I call bs on the serving size… no way that’s enough for two people!) you can whip up a big ole batch. A bit of ginger, nutmeg and touch of honey really make this soup special.
Reduce the fat content and make it dairy free by replacing cream with extra broth or unsweetened apple juice.
- 1 small pumpkin pie pumpkin
- 1 medium butternut squash
- 1 small or medium acorn squash
- 4-5 cups chicken stock
- 1 cup whole milk or half and half cream
- 3 Tbsp honey
- 1 Tbsp butter
- 1 Tbsp oil
- 1 large onion, diced
- 1 large carrot, diced
- 1-2 celery stalks, diced
- pinch of ginger
- pinch of nutmeg
- salt and pepper to taste
- Remove and stickers from the outside of the pumpkin and squash, wash the exterior and wipe dry. Cut each in half, do the butternut squash lengthwise and remove all seeds and stringy bits.
- Drizzle cut sides of pumpkin and squash halves with olive oil, use a pastry or silicone brush to ensure full coverage. Sprinkle with sea salt and place cut side down on a parchment paper lined tray.
- Roast at 350F in a preheated oven for approximately 40 minutes or until easily pierced with a knife. Remove from oven and allow to cool enough to handle.
- Scoop flesh from squash and pumpkin into a bowl and set aside. Discard skins.
- In a heavy bottom stock pot or dutch oven, heat oil and butter over medium heat. Add celery, carrot, onion, ginger, nutmeg, salt and pepper. Stir ocassionally until cooked through. Add a little of the stock to deglaze the pan. From this point, you can either add the remaining ingredients to the pot and puree with an emmersion blender, OR, puree the vegetables, squash and pumpkin in a food processor or blender in batches, adding a bit of stock each time to loosen it up and blend smooth.
- Reheat if needed in pot on stove. Serve with a dollop of sour cream or plain yogurt. Top with roasted pumpkin seeds if desired.
This soup freezes well! Ladle into heavy duty freezer bags and freeze flat. It will thaw in no time when you need it for a quick meal!
That’s it. Now go forth and soup!