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Good Tuesday Morning, Readers!

So last week, I shared my squash hunting experience with you, from the crisp and windy shores of Lake Chelan, Washington. I showed you how I roasted the squash to prepare them for my famous soup, which I was going to make for our dinner guest on Saturday night.

And indeed, squash soup was created and devoured. (I now think I may call it Squash Chowder, because it’s so hearty and thick, and slightly chunky, it resembles a chowder more).

I’ll share my “recipe” with you below, which of course is like most of my dishes in that the recipe is forgiving, loose and adaptable, so you can really just use what you’ve got with almost little to no ‘store run’ purchases.

I also will show you my favorite Fall decor accessories that I’ve been dying to use since I picked them up on Crate and Barrel discount at the end of last Fall. (please excuse the blurry photo)

Crate and Barrel pumpkin soup bowls

1 Acorn Squash
1 Butternut Squash
(other squash optional, I used Buttercup, known for it’s sweetness)
1 large yellow onion, chopped
1-2 cans low sodium, fat free chicken or vegetable broth
1 bag frozen corn, about 16oz. (yellow is sweeter, I like this)
1 cup fat free or regular half and half (or nonfat plain yogurt, which is what I used this time since I had it already)
2 tsp. salt
½ tsp. black pepper
1.5 tsp. cayenne pepper
2 tsp. Chili powder
2 tsp. cinnamon
1 medium sweet potato (optional)
1 cup pumpkin (optional)
½ tsp. Poultry seasoning

carmelize your onions

In a large soup pot (10-12quarts) chop onion with 1 tsp olive oil. Keep on low heat, and caramelize. Should take about 20 minutes. Once caramelized, add half the broth and all the yogurt, bring to a simmer. Lower temperature to keep warm, but not simmering. Add all spices.

add your spices to the carmelized onions and let toast for a few minutes, stirring constantly

Puree corn in small batches with remaining broth to a paste consistency; add to mixture, stirring occasionally. (lumps are good, leave ’em)

roasted squash and pureed corn with broth

Add your roasted squash, no skins. Use whisk or spatula or potato masher to break up flesh.  Stir and bring to simmer. Once simmering, reduce heat to the lowest setting. Cover for about 20 minutes. Stir in half and half. If need be, add flour to thicken or water to thin.
Tip: Use a whisk to incorporate each new ingredient. The whisk will help break up clumps of squash or anything else that enters the soup as a paste. Your goal is to have a well blended soup that still has some chunky consistency, but is well incorporated.
Add more spices to taste. Will stay in pot in fridge for up to two weeks. Can freeze if desired. The flavor definitely gets better as the days go on. So my advice, make at least this much (sometimes I double the batch in a huge stock pot.) You’ll thank yourself on day 7 when you can’t stop filling your face with this healthy and hearty Fall staple.

(Here’s a bad picture of our dinner table. I need a new camera, this is a joke!)


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