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Hi guys!

I know I’ve been spotty around these parts lately, and I just have a few minutes to share something with you today.  In prep for Thanksgiving, which is scary close (!!!), I wanted to share my squash soup recipe, just like I do every year.

This year is a bit different though, as there’s a great cause going on around the blogosphere right now for the Gluten-Free folks.  A dear blogging guru friend of many, Shauna Ahern (who is SO SO SO talented and starting her new book tour TODAY), put together a group of folks that would each share a gluten-free recipe on their blogs TODAY, November 15th, in support of all those people out there dealing with holidays while being gluten-free.

If you want to read Shauna’s post today that has a GREAT round up of all the folks involved, check out her post here entitled Gluten Free Thanksgiving 2010.

There are links to tons of recipes, and trust me they are good, even if you CAN have gluten in your diet. Plus, many of them are easy to make, and don’t require crazy ingredients!

If you can’t get enough, or if you know someone that cannot have gluten, how about getting them an early Christmas present like Shauna’s new book, Gluten-Free Girl and the Chef!  You can get it on Amazon.com (click that linked title) for a reasonable $20 which is probably way less than you’d spend on a shirt, or something less helpful!

I have a couple more things to tell you, but without further delay, here’s my contribution to her awareness efforts:

Siiri’s Famous Squash Soup

 1 large Acorn Squash
1 medium Butternut Squash
1 large yellow onion (yields about 1.5 cups chopped)
4-6 cups low sodium, fat free chicken or vegetable broth
2-3 cups corn (you can use frozen, just double check label for gluten-freeness, yellow is sweeter, I like this)
1 cup fat free or regular half and half
2 tsp. salt
½ tsp. black pepper
2 tsp. cayenne pepper
2 tsp. chili powder
2 tsp. cinnamon
2 tsp. paprika
1/2 tsp. cumin
1 medium sweet potato (optional)
1 cup pumpkin (optional)
½ tsp. Poultry seasoning
 
Directions
 
In a large soup pot (10-12quarts) chop onion with 1 tsp olive oil. Keep on low heat,  add all spices and caramelize. Should take about 20 minutes. Once caramelized, add broth and bring to a simmer. Lower temperature to keep warm, but not simmering.  Puree corn to a paste consistency in blender using a bit of liquid from pot; add back to pot, stirring occasionally.
 
Cut squash (all of them) and sweet potato in half length wise, remove any seeds, baste with olive oil, and bake in 425°F oven for 30 minutes (or until fork tender) cut side up. Next, remove pulp from squash and potato and mash into a paste (throw away skins). Transfer to pot. Stir and bring to simmer. Once simmering, reduce heat to the lowest setting. Cover for about 20 minutes. Stir in half and half.
 
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.

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