Golden Autumn Soup

I created this soup long ago when my dad gave me a huge chunk of winter squash he’d grown. I much prefer using my fresh or frozen turkey broth to chicken broth, but you can use either. This soup is a family favorite I make every fall and winter.

Squash can be roasted in the oven or cooked in the microwave. In both cases, put squash skin side up in a pan and cover the bottom of the pan with water. Set the oven to 400° or the microwave on high. Cook until you can use a fork to easily remove the flesh from the skin. Purée in a blender or use an immersion blender. 

Servings: 6    Serving size: 1 cup    Preparation time: 20 minutes

Ingredients ½ cup onion or leek, chopped 1 cup mushrooms, sliced 1½ tablespoons grapeseed oil 2½ cups baked winter squash 1 cup milk 1 quart turkey or chicken broth 1 teaspoon salt ¼ teaspoon allspice ¼ teaspoon ground ginger ⅛ teaspoon white pepper ¼ teaspoon nutmeg ¼ teaspoon turmeric ½ teaspoon curry ​Options: ground hazelnuts, plain yogurt

Directions

1. Remove the squash shell and mash the flesh.

2. Saute onion or leek and mushrooms in oil in a large pot until it is soft.

3. *Put squash in a blender and add milk. Process until bended. Add the sauteed mixture and 1 cup of broth. Process again until only tiny bits of onion or leek remain.

4. *Place this mixture in a large pot and add the remaining broth. Add seasonings and heat through. Adjust seasonings to taste.

   OR

   *Rather than use the blender and deal with emptying it completely, use an immersion blender. Heat all the ingredients in a deep pot. Then, use the immersion blender until the soup is to the desired consistency. It is much easier to refine it this way.

5. Serve hot with chopped hazelnuts on top or sprinkle with paprika or grated nutmeg. Another option is to add a dollop of yogurt.

​Note: If soup becomes too thick, thin with more broth or milk. 

I hope you enjoy this dish. Let me know if you’ve tried it and how it turned out.

Good cooking to you,

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