Sunday, October 6, 2013

Multi Squash Soup

Do you love squash? I do.. and when fall rolls around I usually make butternut squash soup multiple times. Today while at the grocery store I saw dozens of beautiful squash and thought to myself... why not? I picked 4 of the prettiest ones and decided to make a 4 squash soup using Butternut, White Acorn, Gold Acorn, and Gold Nugget. I toasted the seeds from all 4 and topped the bowls off. The flavor from each squash gave the soup a beautiful dimension and I am excited to make this again many more times.

Multi Squash Soup
1 Small Onion, diced
2 Garlic Cloves, minced
1 Tbsp Ginger, peeled and minced
4 C Chicken Stock
Multiple Medium Sized Squash ( I used Butternut, White Acorn, Gold Acorn, and Gold Nugget)
1/4 C Milk
2 Tbsp Olive Oil


First you are going to want to peel your squash, remove the seeds and chop each one into 1/2 in pieces.

In a large stock pot cook onion and garlic in a little bit of olive oil until translucent. Add seasonings.

Add the squash to your stock pot and cook for 5-10 minutes, or until they soften just a bit.

Add your chicken stock to the squash. You will want to make sure the chicken stock just barely covers the squash. If you need more/less then be sure to measure with your eyes since each piece of squash differs in size. 

Cook the squash in the stock for 30 minutes or until the squash is tender. Taste and ensure that you have seasoned properly. You made need to add some more seasoning at this point.

When you are about ready to serve, add you milk and stir.

You can top off each bowl of roasted seeds if you like for an crunch. I just took a few seeds from each squash and baked them for 20 minutes in the oven which was preheated at 450 degrees.

Enjoy! This soup goes amazingly with a simple grilled cheese.