This has always been my youngest son’s favorite soup. I gave him “soup bottles” when he was a baby.
1 Tbs expeller pressed light oil
1 cup onion, (1small) chopped
4 cups winter squash ( either butternut, buttercup, Hokkaido, or Kobacha)
½ tsp sea salt
6 cups water
Optional: 1 Tbs. curry powder or my favorite combo: 1 tsp. cinnamon, ¼ tsp. cayenne, ¼ tsp. cloves and ½ tsp. ginger- wow! Sweet and spicy!!
Variations: This same recipe can be made with organic carrots, parsnips, or a combination of sweet root vegetables such as squash, onions, and rutabagas.
1. Peel, deseed, and cut squash into ½” chunks by cutting slabs of squash with a sharp knife. Place two slabs on top of each other, cut into halves lengthwise, then cross cut into ½” pieces.
2. Preheat 2 tablespoons of olive oil in a large pot for 2-3 minutes on medium heat.
Add squash, salt, and water. Cover and bring to a boil then lower to medium heat and continue to simmer for 20 minutes or until squash is very tender. Blend soup with a food processor or a hand held immersion blender until creamy. You can leave some of the soup chunky if you wish. Add more water if necessary to reach desired consistency. Return to pot and reheat to serve. Add parsley or green onion for garnish and serve.
Note: Immersion blenders are a wonderful invention — leave the soup in the pot and blend! They range from $30 to over $100.
Bites of Insight: Acorn squash is too difficult to peel for a soup. The skin on most squash has been waxed which may contain some pesticides so I highly recommend peeling. If you get your squash in the fall at a farm stand who grows their own it won’t be waxed. I use acorn squash for baking wedges and for stuffing only.