So I thought on this chilly Sunday, I would share with you my recipe for squash soup. My husband keeps telling me it's yummy and better than any he has tasted in a restaurant.
Robin's Squash Soup Recipe
One Australian or winter squash
Approximately 6-8 cups of vegetable or chicken stock
2 large celery stocks chopped
2 large carrots chopped
1 large onion chopped
1 tsp of powdered or fresh ginger (taste as it cooks to see if you like more)
1/2 tsp of celery seed or celery salt
1 tsp of minced fresh garlic
1 Tbsp of brown sugar
1 Tbsp of maple syrup (also taste as it cooks to see if more is needed)
1 TBSP olive oil
1/2 Tsp of Salt
1/2 Tsp of Pepper
How to make it:
Cut squash, removed seeds and skin, chop it into chunks and place it in a large pot. Add the remaining ingredients and stew it for 2-3 hours until all vegetables are very soft. You may need to add more liquid as it stews, chicken stock will work (you want the liquid to cover the squash).
Once all veggies are soft, turn the heat off and let it cool slightly to puree in a blender. Return to pot to heat, serve with crumbles of bacon, a drizzle of maple syrup, fresh chives or croutons.
This recipe freezes nicely as well.
I hope you enjoy it too!