squash soup

[redbird]

cattitude roasted butternut squash last night, and we had significant leftovers.

So I made soup:I started with a sliced shallot, sauteed that in olive oil, and then added bits of fresh ginger, the leftover squash, and some chicken broth. I also put in a little cumin and a little cinnamon; there was already nutmeg on the squash. (No quantities here, sorry.)

I simmered that for ten or fifteen minutes, then got out the immersion blender. Blended that, tasted, and added some black pepper and salt, and a half teaspoon of maple syrup before serving it.

We liked the soup enough that I added squash to our shopping list.

Comments

[anne]

I'll have to try that. My last soup experiment was roasted acorn squash with za'atar and garlic, thinned with vegetable stock. I was very pleased.

[adrian_turtle]

Frozen squash would work really well for this, and be easy on the hands and shoulders.

[redbird]

How well does the frozen squash work for roasting and eating as a side dish, if you've tried that? (I got cattitude to cut up the shallot for the soup yesterday.)

[adrian_turtle]

Frozen squash is fine for roasting, but I had to do more fiddling with timing because the cubes of frozen squash didn't take as much time as raw squash. (Not even raw squash that's already cut up.) And of course you end up with cubes of roast squash rather than the big pretty Half A Squash presentation.

[otter]

Another thing I'd like, but no one else in my house would touch. I like that you're posting meal ideas. I make things like this to pack in lunch sized bowls in the fridge to last me all week.

[minoanmiss]

ooo that sounds good. I wonder how it would be with an apple added?

[cmcmck]

Wot? No insignificant leftovers? :o)

I do love roasted squash and the soup sounds wonderful.

[readerjane]

Sounds tasty!

[alatefeline]

Yum! I love squash and squash soup.