New Taste Journal
Whole Grain · Whole Food · Big Flavors
Winter Squash Soup
1 Kabocha Squash, about 2 pounds
1 Butternut Squash, about 2 pounds
1 Sweet Potato
1/4 Onion, medium size
1 Stalk Celery, small
2 Cloves Garlic
1 Tbs. Olive Oil
1 Russet Potato
8 Cups Stock, chicken or vegetable
1 tsp. Rosemary, fresh or dry
1/2 tsp. Ground Cinnamon
1/2 tsp. Ground Ginger, dry
1/4 tsp. Ground Clove
1/4 tsp. Crushed Red Pepper
1/2 tsp. Salt
Heat Oven To 375°
Rinse and dry both squash and potato.
Carefully cut both squash in half.
Use a small spoon to remove the seeds.
Place 1/4 inch of water into a large baking dish.
Place the squash, cut side down, into the dish.
Place squash into the oven on a lower rack.
Poke a couple small holes into the sweet potato and place into the oven, directly on a rack over the baking dish.
Bake sweet potato and squash for one hour.
After one hour, remove squash and potato from oven and let cool for at least 30 minutes.
Turn squash over and begin to scrape the cooked vegetable from the skin.
Place all of the cooked squash into a bowl.
Discard the shell / skin.
Cut sweet potato in half.
Remove the cooked flesh from the potato and place into the bowl with squash.
In the bowl; both squash and sweet potato.
Dice onion and celery into small pieces.
Peel and chop the garlic.
Place a large soup pot over medium-high heat.
Add the onion, celery, garlic and oil.
Cook and stir ingredients for a few minutes.
Vegetables should soften but not brown.
As onions & celery cook, peel and dice the potato.
When onion is ready, add potatoes to the pot.
Add 4 cups of stock to the pot.
Bring liquid and ingredients to boil.
Boil until potatoes are soft, about 20 minutes.
Gather and measure spice ingredients.
You can crush & chop the rosemary if you like.
Add cooked squash and potato to the pot.
Add the spices.
Add the other 4 cups of stock.
Bring liquid to a boil.
Turn heat down to a simmer.
Simmer ingredients for 20 minutes, stirring from time to time.
Remove soup from heat and let cool.
Place a few cups of soup at a time into a blender.
Puree the soup and place into a large bowl.
When all the soup is blended, pour it back into the soup pot.
Heat and serve.
©2008-2016 David Schy. All rights reserved. This material may not be published, broadcast, rewritten or redistributed without permission.