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 just around 5 pounds, it is easy to handle and makes a great pie pumpkin. The 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 have to admit this makes about a gallon of soup so if you are cooking for one, or for a small family requiring no leftovers, you can halve this recipe easily.
- 8 cups stock (chicken, turkey, or veggie)
- 6 cups winter squash puree
- 2 tablespoons butter
- 1 large white or yellow onion
- 2 large carrots
- 2 ribs of celery
- 3 tablespoons ginger, fresh grated or minced
- 1 cup cream
- Salt to taste
- 1/4 cup sour cream, for garnish
- 2 tablespoons milk
I like to make a lot of squash puree and then freeze it for later. To do so:
- Preheat your oven to 350°F. Halve your squash 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 for 30 to 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 and therefore resulting in a much tastier and less watery puree.
- 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 to 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.