This squash soup is a simple, easy to prepare fall soup that you can make with whatever squash you have on hand. I used two Delicata Winter Squash that I had gotten in my CSA farm share. Each week, I try to eat up all the veggies that I have gotten in share of fruits and veggies. It’s kind of interesting to have such an abundance of food and to be preparing food based on the food I have been given–not on food I have chosen. Often, the simple flavors of the vegetables are incredibly satisfying because they are fresh from the farm.
2 small squash or 1 large
1 onion
3 cups chicken stock
3/4 teaspoon salt
1/4 teaspoon garlic salt
1/8 teaspoon pepper
optional toppings:
chives-chopped finely
cilantro leaves
drizzle of olive oil
- Cut off rind of squash and cut in half. Scrape out seeds and cut into large chunks (about 1 inch square pieces.)
- Chop onion in half and into half inch slices.
- Steam squash and onion in covered pan for 15-20 minutes. The squash is done when it is soft enough that when you prick it with fork it goes in without any resistance.
- Put all ingredients in a blender and puree mixture until it is smooth. (Or you can use an immersion blender and do this in a pot.
- Heat soup and season to taste with chives, cilantro and olive oil.
- Serves 4-6 people.