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When I first began to cook, I was not interested in making pureed soups.
I believed that all soups were better if you were able to experience the texture of their different ingredients.
Plus, I considered it to be just one step away from eating baby food - yuck!
I finally gave in one day and, much to my surprise, I realized that squash soups are actually absolutely wonderful when pureed (I have since branched out and now make all sorts of different pureed soups.)
The fine texture of this soup is so creamy and luscious; I sometimes even enjoy this in the morning for breakfast!
This soup is great as a starter to a fancy winter meal or as lunch on a rainy, cold afternoon with just a dark green salad and bread.
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Hearty Squash Soup
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Wild Mushroom Risotto
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Warm Slices of Grainy Bread
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Spinach Salad with Grated Beets, Carrots and Sunflower Seeds
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Ingredients
1/4 cup butter (or a combination of butter and olive oil)
1 onion, diced
3 cloves of garlic, minced
4 cups butternut squash (approximately 1-1/2 pounds of squash)
4 cups acorn squash (approximately 1-1/2 pounds of squash)
5-1/2 cups vegetable stock
2 teaspoons fresh thyme, minced
2 teaspoons fresh sage or marjoram, minced
1/4 cup cream
2 teaspoons sugar
salt and pepper
Cooking Instructions
Melt the butter (or butter and olive oil) in a large soup pot over medium heat.
Add the onion and cook for about 5 minutes.
Add the garlic and cook for another 2 minutes until both the onion and garlic are tender.
Add the squash, stock, and herbs, and bring to a boil.
When it reaches a boil, reduce the heat, cover, and simmer until the squash is very tender (about 20 minutes).
Working in batches, puree the soup in a blender.
Return the soup to the pot.
Stir in the cream and sugar and allow the soup to heat through without boiling.
Season with salt and pepper and serve.
Makes 6 to 8 servings
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