Recipe: Squash Soup

I made this soup about a month ago and I’ve been meaning to catch up with my recipes so here I am working my way through them. I actually ate this particular soup too quickly to take pictures of it. It was warm, creamy, with a delicious flavor and made enough for quite a few lunches too. I used red kuri sqaush since that’s what we had from the CSA but I’m not 100% this type is sold in the supermarket? I would hesitate to swap squash though since they’re so different.

Squash Soup
  1. 1 medium kuri squash (2-3 lb.)
  2. 1 large onion
  3. 4 cloves garlic
  4. 2 Tbs. olive oil
  5. 1 sweet potato/yam
  6. 1 tbs. ginger
  7. 2 tsp. curry powder
  8. 1/2 cup fresh orange juice
  9. 1/4 tsp. ground nutmeg
  1. Heat oven to 350˚F. Quarter and de-seed the squash and place on a baking sheet.
  2. In center of each squash quarter, set 1 onion quarter and 1 garlic half; drizzle with 1 tsp. oil, and season with salt and pepper. Wrap in foil, and place on baking sheet along with the sweet potato. Bake 1 about hour or until soft.
  3. Heat remaining oil in large stockpot over medium heat. Coarsely chop onion quarters, and add to oil with garlic halves. Sauté 4 to 5 minutes, or until onion is soft. Add ginger and curry, and cook 30 seconds, or until fragrant.
  4. Scoop squash and sweet potato flesh into pot, cover with 6 cups water, and season with salt and pepper. Cover, and bring to a boil. Reduce heat to medium-low and simmer 30 minutes. Remove from heat, and purée squash mixture in blender or food processor until smooth. Stir in orange juice and nutmeg. Season as desired.
  1. It just sounds long and complicated but most of it can be done while ignoring it which is my favorite type of dish personally.
Mab Made Food

Leave a Reply