The temperature took a turn for the worst overnight and it's snowing or freezing rain out there early this morning. Last night we had delicious squash soup for supper, together with crusty rosemary bread and barbequed salmon (looks like we won't be barbequing much now!). This is my version of this delicious fall soup. I've made the soup with cream a couple of times, and it really is creamy, but normally I make it with skim milk, and it still tastes delicious! This recipe makes about six generous servings.
1 medium-sized butternut squash
2 cups turkey or chicken stock
1 tbsp butter
3/4 cup onion, chopped
2 tbsp flour
3/4 cup celery (leaves included), chopped
2 cups half-and-half cream, or milk (I use skim)
1 1/4 tsp salt
1/8 tsp pepper
1 1/2 - 2 tsp ginger
Cut squash in half, place cut sides down in a shallow pan and pour about an inch of water in the pan. Cook the squash in the oven at 350'F for about an hour, until soft when pricked with a fork.
Scoop out the squash and mash, then set aside.
Melt butter in a large saucepan. Add onion and saute until onion is transparent. Add flour and stir for a few minutes. Add stock all at once and whisk quickly to remove any lumps. Add squash and all remaining ingredients and heat over medium heat, stirring occasionally, until it's almost to a boil. Puree the soup in a blender and serve.
|such a beautiful, dense squash|