Squash Soup


6 cups diced squash (butternut, acorn, hubbard, etc.)
2 large carrots, roughly chopped
2 large celery stalks, roughly chopped
1 small onion roughly chopped
2 bay leaves
1 Tbsp fresh parsley, minced
1 Tbsp salt
1/2 tsp curry powder
1/4 tsp ground cayenne pepper
1/4 tsp ground cinnamon
4 cups chicken stock
enough water to cover vegetables
2 Tbsp butter
1/2 cup white wine
salt and pepper to taste


In a large pot, add squash, carrots, celery, onions, bay leaves, parsley, salt, curry powder, ground cayenne, chicken stock, and water. Bring to a boil.

Reduce heat to medium low; simmer, covered, 15 minutes or until squash is tender.

Remove from heat; let cool slightly. Remove bay leaves. 

In food processor/blender, process soup in batches until smooth.

Return to the pot. Stir in butter and wine (you could use milk or coconut cream if you prefer) and reheat the soup (if using milk or cream, make sure you do not let it boil at this point as it will curdle). Adjust seasoning to taste.

Serve garnished with a little sour cream swirl, crispy bacon, cheddar cheese, and a sprig of fresh parsley (or however you like it).


Marianne J said...

What can a person substitute for salt? I want to try this but am not allowed salt.

Carolynn said...

I think it would be fine without salt. But as I haven't done it without salt, my thought would be omit the salt and use a homemade chicken stock (full of yummy flavour and you can control the sodium levels).

I add it because we don't particularly enjoy the sweeter side of squash. There are so many squash-based soups that play up that sweetness - add brown sugar/maple syrup/honey/sweet potato/apple/orange juice/etc.

Give it a try and let me know what you think.