Spiced Squash Soup

Warm spices and sweet taste of butternut squash are the most perfect combo for a fall or winter soup. I am sitting covered with a blanket now and would love to have a cup of squash soup in my hands. And I can only imagine the smell that would linger around my apartment for days after cooking it, I just love it!

My mom and I are obsessed with this soup, but to be completely honest, she first tried a pumpkin soup at my house just a couple of years back. Since then, she has planted a lot of different kinds of squashes and pumpkins in her garden and has been mastering the perfect recipe. I have visited her in October and have to say she did a great job! The combination of different squashes and spices is just mind-blowing! It's so fragrant and creamy, I could eat it every day during the cold season.

Ingredients (8 servings):
  • 4 cups of butternut squash (approx. 700g), peeled and cubed
  • 4 cups of acorn squash, peeled and cubed
  • 1 onion
  • 4 garlic cloves
  • 1-1,5 ltr of water and broth cubes or veggie broth
  • 1/4 cup of butter
  • 1 1/4 tsp of fresh thyme
  • 1 1/4 tsp of fresh sage
  • 1 1/2 tsp of ground cumin
  • 1 1/2 tsp of coriander
  • 1 1/2 tsp of cayenne pepper
  • 1/2 tsp of ground ginger
  • 1/8 cup of whipping cream

As a lot of mothers do, my mom cooks from her head, so she doesn't have the exact measurements for all the ingredients. You can use the guide closely for everything except the spices, add them slowly to your taste remembering you can always add more at the end of cooking.

Melt butter in large pot over medium heat. Add finely chopped onion and garlic and sauté until tender for 5 - 10 minutes. Add broth (or water with veggie cubes), all squash cut in cubes and fresh herbs chopped finely and bring to boil.

Reduce heat, cover and simmer until squash is very tender. Take the pot off the heat and working in batches, purée soup in a blender. If you have an immersion blender, you can do that in the pot.

Return soup to the pot. Stir in cream, season with salt and spices, bring to simmer and serve.


P.S. You can use any squash of your choice, my mom made this soup out of butternut squash only but also at different times she used acorn, butternut and hokkaido squash.


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