There are many twists on a squash soup, Herbs, Broth and the natural sweetness of a winter squash is what gives it the Savory Umami goodness. Umami is word coined by the Japanese for the flavor that is both savory and has hints of other sensations, a mix of tastes together with sweet, sour, bitter, and salty. Herbiness gives those sensations an oomph!
The staple in a Sqaush soup is generally Butternut squash, But any big meaty Winter Squash can be used including pumpkin. Canned pumpkin can be used as a substitution, if Squash isn’t readily availble. Frozen Butternut squash can be used.
- 1 large squash, peeled seeded and cubes into 1 inch pieces- 4-6 cups (large can of pumpkin as a substitute)
- 1 Box Broth-Vegetable or Chicken, or 4 bullion cubes with 32 oz water
- 2 Shallots or onion, diced
- 1 large rib celery, finely chopped
- 1 carrot, optional, diced small
- Salt, pepper
- 1 tablespoon olive oil divided
- 1 tbs, Rosemary/Thyme, and other savory herbs to taste
- **** cloves garlic optional
- equipment needed: Large bowl, Shallow roasting pan, blender or food processor, saute pan
Preheat oven to 350 degrees
To easy peel squash, make several pircings with a knife or fork,microwave squash for 2 minutes on high. Let set for several minutes, peeling should be much easier
Cube squash into 1″ pieces, uniformity is not important, Toss Squash pieces with 2 teaspoons of the olive oil to coat, sprinkle very sparingly with salt and pepper. You can always add salt later, broth will also add salt. You can never ‘un-salt’ once its done.
Place a single layer of squash on the baking sheet, sprinkle with Dried Spices of choice, If fresh is avaible use 3 stems of rosemary, 1 tsp of minced thyme. *** Whole cloves of Fresh garlic can also be roasted with the squash as an option.
Bake squash until fork tender and edges are browned an caramelized, about 30 minutes, The caramelization will sweeten and add to the savoriness.
While the squash is roasting, Saute on low-medium heat, your mirapoix , of chopped celery, shallots, and carrot(optional) in the tsp of olive oil. You may omit the olive oil, and use a cooking spray. Do not allow the veggies to burn, you may add broth to the saute pan and cover to soften, it also de-glazes the pan.Once softened allow to cool before blending.
Remove the squash from the oven, and allow to cool before blending, remove the woody stems of rosemary.
In batches, blend the sauteed vegetables and a cup of cubes at a time with a half cup of broth, add additional broth if mixture is too thick. After blending pour each batch into a soup pot for further simmering. You will have extra broth leftover, you may need to add to the simmering soup if it is too thick. If you have made the soup to thin, you can simmer it longer, it will thicken.
Warm the soup on simmer, the longer it simmers the better it tastes. This is the time to add salt, pepper and additional herbs to taste. Steffie’s rule is, ‘Let the person eating do the salting’!
For a richer soup, add cream to finish and a tablespoon of butter.
Other options, you can add, raw or cooked vegetables, cooked meats, or potatoes to add texture and variety. The possibilities are endless. You can also add other root vegetables to the squash such as Carrot, Fennel Bulb, Parsnips, Celery root, the variations are endless.
You can freeze the finished soup.