Squash Soup

A lush, thick, satisfying meal any time of the year. Last week, I noticed that the very last three of my small winter squashes were languishing in the bottom of the pantry, so I baked them all up to go with Sunday dinner, looking forward to leftovers for this soup on a rainy day later in the week. This being an island country, Thursday obliged.

Proportions are per person for a generous main dish.

1 to 1 ½ cups Cooked squash (mine was baked with garlic and fresh rosemary)
1 to 1 ½ cups Stock (any kind will do, but I used beef this time)
½ tablespoon Fresh grated ginger root
½ tablespoon Honey  (optional, depending how strong the ginger is)
¼ cup Plain yogurt
A sprig or two Fresh parsley or chives

Directions:

  1. Whip or mash the squash well. I kept most of the skins on for colour and flavour, removing only stem ends and tough parts from the squashes’ natural folds.Picture of whipped squash showing pieces of skin
  2. Place first four ingredients in saucepan and stir.

    picture of squash in measuring cup

    I was cooking for two, so used a generous two cups.

  3. Bring slowly to boiling point, reduce heat and simmer for 15 minutes to heat through thoroughly.  Cover the pan loosely to prevent bloops from splattering out.
  4. Whizz with hand blender right in the pan, to eliminate any remaining lumps and break up bits of skin. This produces lovely little flecks of colour throughout an otherwise heavy but smooth mixture.picture of squash soup with flecks of skin
  5. Stir in yogurt; replace cover.
  6. Gently bring soup just back to simmering point.
  7. Ladle into individual bowls and garnish with snipped chives or a sprig or two of parsley.picture of 2 bowls of soup with garnish
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I'm an American living in the UK, combining rural Mid-west ideas about food with a suburban coastal British reality. It's fun!

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Posted in Leftovers, Recipes
2 comments on “Squash Soup
  1. Mom says:

    Looks yummy in the old soup mugs, even goes nicely with the color. Now for a piece of toast to go with it!

    Liked by 1 person

    • Yes; I love those old mugs. 🙂 In fact, we had crumbly leftover baking powder biscuits (made with whole wheat flour) and sliced crusts off a new loaf of bread. No cheese because I was off to choir rehearsal right afterwards.

      Like

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What’s Creative Economy in the Kitchen about?
Sharing a lifetime of experience of kitchen challenges. Respecting food and making the most of what's available. Read more on my About page.
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March 2015
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© Julia Davis-Coombs and Creative Economy in the Kitchen, 2014-2017. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia Davis-Coombs and Creative Economy in the Kitchen with appropriate and specific direction to the original content.
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