Winter Squash Soup

20 Jan

by Green Gourmet L

Want to know how to use some of the vegetables that you saw at the Farmer’s Market? I’ve been thinking about different ways to incorporate more squash into my life. One of my favorite winter squash is butternut squash, and I love to make Butternut Squash and Apple Soup. But this time, I wanted to adapt it a bit to include even more farmer’s market finds. Carrots for a little sweetness, ginger for a little heat, and pumpkin puree since I still happened to have some on hand. And bonus: this soup is vegetarian, vegan, dairy-free, wheat-free, and delicious!

Ingredients

Makes 8-10 servings

  • 2 TB olive oil
  • 2 cups onions, chopped (I used red and yellow onions)
  • 1 can pumpkin puree
  • 2 carrots, peeled and chopped
  • 2 lbs winter squash, peeled, seeded, and chopped
  • 4-5 cups vegetable stock
  • 2 garlic cloves, minced
  • 1 tp ginger minced
  • 2 tp salt
  • 1/2 tp pepper
  • 1/2 tp cayenne pepper (or more for extra kick)
  • pinch sugar

Directions

Heat olive oil in a large pot or dutch oven. Cook onions over medium-low heat until they become translucent (about 10 minutes).

Add garlic and ginger and cook for an additional minute. Add pumpkin, carrots, squash, ginger, and cook for a few minutes.

Add 4 cups of vegetable stock.

Season with salt, pepper, sugar, and cayenne. Cover and simmer for 30 minutes, or until all vegetables are tender. Working in batches, puree vegetables and liquid in a blender or food processor until smooth.

Pour back into pot over low heat and adjust seasonings. If the soup is too thick, add more stock (up to 1 cup).

Wouldn’t this be delicious with a Roasted Vegetable Sandwich with Feta? Enjoy using your farmer’s market vegetables and don’t forget you read about it on Green Gourmets!

To print this recipe, click here.

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3 Responses to “Winter Squash Soup”

  1. Squash Lover January 20, 2011 at 10:52 PM #

    Thanks for the great recipe. A hint for those out there who are lucky enough to have organic vegetables – there is no need to peel the carrots or the butternut squash for this recipe. Just scrub the vegetables well and dice; you’ll save time and add nutrition. (I always thought you needed to peel butternut squash, but the skin is actually quite good once it is cooked.)

  2. Cat January 21, 2011 at 11:52 AM #

    I agree with squash lover! Don’t peel your veggies, keep the added nutrients and fiber. I love this recipe, I’ll give it a whirl this weekend. Perfect for the cold front that’s headed to Savannah.

    • thegreengourmets January 21, 2011 at 4:40 PM #

      Thanks for the tips Cat and Squash Lover. I had never heard this, and will definitely have to try it!

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