Food Lover's Ginger Squash Soup

by: Sara on 09/23/2017
Posted in: Community , Cooking , Food , Gardening

We are on a bit of a roll with the soup recipes this week. I suppose the fall equinox will do that to you, the urge for warmth and comfort kicks in as the shorter days roll in. I also know of a few people with an abundance of squash who are a little unsure how to get through it all. So today's recipe is for Ginger Squash Soup from The Food Lover's Garden: Growing, Cooking and Eating Well by Jenni Blackmore.I think we can appreciate the "a little 'bit of this or a little bit of that" attitude in this recipe. Oh and don't forget receive 35% off all New Society books when you order online at www.newsociety.com until Monday, Sept 25th. Enter code Fall2017 at the checkout.

Ginger Squash Soup

The basic requirements for a squash soup are 2 onions, at least two cloves of garlic and of course an acorn or a butternut squash, along with several cups of chicken or vegetable stock (or two or three stock cubes), a little butter and some seasoning. 

squash soup

Image credit: Jenni Blackmore

I like to add the zest, juice and pulp of at least one orange (I often add two) or perhaps a handful of chopped dried apricots or sometimes an apple. None of these are essential but they do add an interesting dynamic to the flavor. I also add grated ginger (remember to peel it first Jenni or you’ll get all the stringy bits in the soup!) and possibly a little canned milk. Naturally, curried squash soup will require some curry paste or powder. (Truth is, squash soup always tastes good, no matter what goes into it.)

Method

The onion (chopped) along with the garlic and ginger are gently cooked in the butter. If I’m wanting a curried soup I will add a tablespoon full or so of curry paste or powder when the onions are translucent and almost cooked.

The more common method is to bake the squash and then scrape off the skin but I prefer to remove the squash skin first and chop the flesh into pieces, a bit too big to be called bite-sized.

When the onion garlic mix is cooked, I add the squash, cover well with several cups of stock and simmer slowly, covered.

When the squash is well cooked the mix will be very thick and will probably need diluting with more stock and perhaps a little canned milk or coffee cream before it is blended (using the handy, dandy wand mixer mentioned in Chapter Eight) and served with parsley, sour cream and croutons.

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