Winter Squash Soup

Winter Squash Soup
Winter Squash Soup
Print Recipe
Servings
6-8 servings
Servings
6-8 servings
Winter Squash Soup
Winter Squash Soup
Print Recipe
Servings
6-8 servings
Servings
6-8 servings
Ingredients
Servings: servings
Instructions
  1. Preheat oven to 375° F Cut both squashes in half and remove seeds. Sprinkle with salt and pepper. Quarter the onion and apple and put on a large sheet pan. Cover with oil and salt and pepper, toss and spread into a layer on the sheet pan. Next lay squash over onions and apples (to prevent them from browning) face down (skin up). Place Sweet Potato on the sheet (remember to poke). Roast about an hour or until squash is tender. Let cool until squash can be handled. Remove skins from squash and sweet potato. Put squash, sweet potato, onions, apples and garlic in a blender. Add broth, syrup (or sugar) and sage and blend until smooth. Pour into a crockpot and add coconut milk and remaining seasonings. Simmer for about an hour on high, stirring occasionally. Season with additional salt and pepper as needed. If using a dutch oven on the stovetop, simmer for 20-30 min on low.
    Buttercup Squash
  2. Butternut Squash
Recipe Notes

*To roast garlic, cut top off garlic head, place in foil, top with a little olive oil, salt  and pepper, close foil into a pouch. Roast 30 min. Use 4 cloves (remove from skins) for soup, store the rest in oil or in freezer.

People can get confused with the different types of squash, so refer to the pictures. The dark green pictured is the Buttercup squash and the pale orange is the Butternut squash.

There are other types of squash similar to the Buttercup squash, Hubbard is a typically a large meaty squash that is similar in texture and taste but is typically large with a pale green skin. Pumpkin can also be used for this soup, so get some squash and experiment. It is an easy soup and hard to mess up. Enjoy!

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