I’m sure a lot of you have already been out picking pumpkins for Halloween. Pumpkins have a lot of cousins that are great to eat and not just for decoration. Each fall I try different recipes to try with things that are connected to the season and how to cook them. My favorite is acorn and spaghetti squash. You can use Spaghetti squash as a substitute for noodles. One thing is for sure, many of the winter squashes taste so good in soups.
This recipe is maybe one of the best squash soups I have ever made. My kids did not like the taste of fennel very much, so it might be a good idea to skip the fennel you are serving it to kids.
This recipe is adapted from the LCBO (Ontario’s liquor commission) : Go local
Squash soup
3 lb (1 1/2 kg) orange winter, acorn or butternut squash
I medium onion, chopped
2 1/2 cups (625 ml) chicken broth
1 to 2 cups (250 to 500) Water
1 bay leaf
4 fennel seeds optional
1 tbsp (15 ml) finely chopped fresh thyme
1 tsp (2 ml) salt
1 tsp (1 ml) black pepper
Garnish
4 crisp sweet apples
2 tbsp (25 ml) sugar
2 tbsp (25 ml) butter
1 1/2 cups (375) grated old cheddar
1/2 cup (125) toasted green pumpkin seeds or walnuts
1) How to peel squash easy:
Slice off squash rind: scrape out and discard seedy interior. Cut squash into 1-inch (2.5 –cm) chunks.
2) Heat butter in a large saucepan over medium heat. Add onion; cook 5 minutes, or until softened. Add squash and bring to boil, cover and simmer for 25 minutes, or until squash is tender. Remove and discard bay leaf.
3) Puree in batches: return to saucepan. Add thyme, vinegar, salt and pepper. If soup is to thick, this with remaining 1 cup (250ml) water
4) Peel and core apples and slice apples. Heat butter in a frying pan over medium heat. When bubbly, add apple slices. Let it simmer for 5 minutes.
For serving: Serve with in bowl with apples, cheese and seeds.
