Wayback Wednesday – Velvety Squash Soup

squash soup

by JenniferA - Bread and Putter on October 26, 2011

OMG, OMG! I can’t believe I haven’t used this one already for a Wayback Wednesday post. I made this soup again tonight and we love it so much, I just had to share it again. And share my lunacy. This post was originally published on Valley Victuals on December 3, 2007.

Two More Squash

When I realized that two giant butternut squash and two giant acorn squash were probably two squash too many for my Thanksgiving feast, that left me with two specimens to keep and to contemplate. I considered dressing up the two in tu-tu’s, but that would just be too too.

Instead, I found a recipe in November’s Cooking Light for Velvety Squash Soup, not to be confused with Velveeta squash soup, which would be a different thing, and possibly a revolting thing, altogether.

The recipe was very easy. I carefully split the two squash in half and placed them on a jelly roll pan coated with cooking spray, then nestled two cups of chopped onion all around them and baked for 45 minutes.

And there they are, all tan and wrinkly. A vivid demonstration of why you should always wear sunscreen. And only you can prevent forest fires.
The recipe says to scrape the pulp from the skins, but I found it was easier to peel the skin away from the pulp, if that sounds any different at all.

Everything except the skins goes into a stockpot with chicken broth, apple cider, a little molasses, and salt & pepper. It also calls for curry powder, but I didn’t have any so I gave a it a kick with some chili powder and a few drops of Tabasco sauce instead. After bringing it to a boil and simmering for 5 minutes or so, it’s time to blend. And instead of working in batches in my regular blender, I took the easy way out and used my stick blender.

Easy way out, or just plain clever? Both, I say! And the stick blender is much easier to clean. All that was left was to stir in the half & half, serve, garnish & eat.

And it was just too good. I ate two servings. I liked it so much, I almost got a squash tatoo. I think you will like it too. Somebody stop me!

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{ 8 comments… read them below or add one }

LeighG October 26, 2011 at 12:29 pm

That looks so good! Did you serve it as your entree or your main meal?

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JenniferA October 26, 2011 at 12:42 pm

I served it alongside BLT sandwiches and that was our whole meal.

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LeighG October 26, 2011 at 12:32 pm

Oh and did you use a full teaspoon of chili powder?

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JenniferA October 26, 2011 at 12:44 pm

I don’t remember how much I used then but last night I actually had curry powder so I used a teaspoon of that. Also, I hate dealing with molasses, so last night I substituted brown sugar.

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LeighG October 26, 2011 at 12:49 pm

Did you like the brown sugar better than the molasses?
I’m not a curry fan so I think I’ll be trying it with the chili powder. :)

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JenniferA - Bread and Putter October 27, 2011 at 12:34 am

I would say both are equally good, although the brown sugar was DEFINITELY better than that one time I accidentally poured way too much molasses into the soup!

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Lisa / Dust with Flour October 26, 2011 at 3:48 pm

I like that you baked the squash and onions at once. Good time saving strategy.

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JenniferA - Bread and Putter October 27, 2011 at 12:35 am

Yes, it’s definitely an easy, efficient recipe! If you line your pan with foil, it’s super easy clean up too.

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