I harvested a hefty crop of winter squash this year. I grew two standout varieties that I’m really happy with. The first is a small winter pumpkin called ‘Winter Luxury’ and it’s a real beauty. Weighing in at just around five pounds it is easy to handle and makes a great pie pumpkin. Second, my absolute favorite is called ‘Carnival Acorn’. It’s the shape and size of a regular acorn squash but it has a colorful speckled skin. The flesh is sweet and smooth in a pleasing shade of orange. I used a little of both of these varieties in this soup but you can use these or other winter squash that you have on hand like ‘Delicata’, ‘Butternut’, ‘Acorn’ or ‘Hubbard’ to name a few.
I have to admit this makes about a gallon of soup so if you are cooking for one, or a small family requiring no leftovers you can halve this recipe easily.
8 Cups Fresh Stock (chicken, turkey or veggie will work)
6 Cups Winter Squash Puree
I like to make a lot of squash puree and then freeze it for ease in using later. To do so:
Preheat you oven to 350°. Halve your squash or squashes and scrape out the seeds. Reserve the seeds for roasting later if you choose. Line a large baking sheet with parchment paper and place the squash cut side down on the paper. Roast to for 30-45 minutes or until the squash is fork tender. When the squash has cooled scrape the cooked flesh out of the skin and use it right away or store it in the freezer. When you treat a winter squash this way much of the water evaporates during baking, condensing the flavors therefor resulting in a much tastier and less watery puree.
2 Tablespoons Butter
1 Large White Or Yellow Onion
2 Large Carrots
2 Ribs of Celery
3 Tablespoons Of Fresh Grated Or Minced Ginger
1 Cup Cream
Salt To Taste
1/4 Cup Sour Cream + 2 Tablespoons Milk For Garnish
Clean and small dice all the veggies and set them aside. In a large pot over medium heat melt the butter, add the diced onion and sauté for 5 minutes. Add the carrot and celery continuing to sauté for 5 more minutes. Add the fresh ginger, the stock and the winter squash and simmer for 15-20 minutes on medium-low. Using a hand-held blender puree the soup until it’s very smooth. Turn off the heat and puree in the cream. Season the soup with salt to taste. In a small bowl mix the sour cream and milk until smooth. Serve the soup with a drizzle of sour cream on top.