Squash Soup

This is a favorite recipe around here. Liz HATES squash and sweet potatoes, but she absolutely loves this soup. She even asks to take it to school for lunch, which is the ultimate sign of acceptance for her! It's very simple to make, but there's not a firm recipe. A lot of my recipes on here won't be true recipes, because I estimate instead of measuring probably 85% of the time. The recipe I used the first time I made this soup can be found here. This is a pretty good recipe, but I've tweaked it A LOT to make it mine, and in my opinion, better.

Squash Soup

1 squash*
2 apples
6-10 cups of broth
3 stalks of celery
1/2 an onion
1-2 sweet potatoes**
2 cans of corn
Curry powder to taste

Roast the squash for about an hour at 350 degrees.

While squash is roasting, put the cored apple, celery stalks, diced onion and broth in a big pot (I use an 8 quart pot), and bring to a boil. Boil until the celery is fork tender, then remove from the heat. When squash is tender, remove from the oven and let it cool until you can touch it. Once cool, scoop the flesh out of the skins and add it to your pot of cooked vegetables and broth.

Spoon the squash vegetable mix into the blender, and blend until smooth. Dump into a big mixing bowl, and repeat until you've blended all of the soup. Return the soup to the pot and place on the stove. Add the cans of corn. If the soup looks thick, I don't drain the corn. After adding the corn, add water until the soup is the consistency you want. Sprinkle some curry powder, stir well and taste. Add more curry powder if needed. I add probably 1/4 tsp of curry powder to my soup. I don't want it spicy or overwhelming, just a hint of curry. Curry goes a long way, so be careful the first time you make it. You can always add more but you can't take it away!

Serve with a dollop of sour cream if desired.


*If I use a butternut squash, I use the whole squash. I discovered Hubbard squash last year, and they are my new favorite squash. However, Hubbard squash are enormous, and if you used a whole Hubbard squash, you would end up with at least 14 quarts of soup. I used a Hubbard squash this week, and I used about half of it, and froze the other half.

**If the squash isn't a very flavorful squash, I will boil one or two sweet potatoes, and add them in during the pureeing step.


This soup is very healthy, and oh, so good on a cold winter night. So start roasting, and happy eating!