Creamy Squash Soup
Author: Moosewood Collective
Recipe type: Soup
Serves: 4 to 6
- 1 acorn squash or a small buttercup or butternut squash (about 2 cups, cooked)
- 2 cooking apples, peeled, cored, and chopped
- 3 tablespoons butter, vegetable oil, or margarine
- 2 cups chopped onions
- 1 small carrot, diced
- 1 medium potato, diced
- 3½ cups water
- 1½ cups milk, or apple juice or 1 cup of heavy cream
- teaspoon cinnamon
- salt and black pepper to taste
- Clean the squash, cut it in half, and scoop out the seeds.
- Place it, cut side down, on a lightly oiled baking pan, cover, and bake at 350° about one hour, until soft. Butternut squash may be peeled, cubed, and boiled rather than baked, if you prefer, but baking is easiest and heightens the flavor.
- Meanwhile, sauté the onions in the butter until they are translucent.
- Add the carrots, potatoes, apples, and water.
- Bring the vegetables to a boil, lower the heat, and simmer about 20 minutes, until all the vegetables are tender.
- When the baked squash has cooled, scoop out the soft insides and discard the skins.
- Combine the squash, vegetables, and stock with the milk, cream, or apple juice in a blender or food processor and puree in several batches to a smooth, creamy consistency.
- Heat the soup on low heat until it is hot, but not boiling. Add the cinnamon. Season to taste with salt and black pepper.