Xy and I always enjoy a good hearty squash soup in the winter.
Unfortunately, winter seems to have ended here before we could use the squash we’d picked up at the grocery. The weather has been positively springlike and lovely since Lundi Gras, and I even heard a weather guy on TV say the “meteorological winter” is probably over.
But the good news is that squash soup really tastes good any time. Xy whipped some up last night and it was delicious.
The recipe is pretty easy. Take an onion, some garlic, and a squash — any sort will do. Peel and dice and sauté in oil with a little salt for about ten minutes. Then add a can of broth (chicken or veggie). Heat through and season as you like. Put it in the blender or food processor with a small carton of heavy whipping cream, blend, and serve.
You could probably substitute rice milk for the cream to make a pure vegan dish, but I’ve never tried that.
Sounds yummy! I have some frozen squash that would be perfect for this. We still have winter weather, but the snow is receding pretty fast.
The way we make it is close to your recipe, but also with carrots. We bake it (covered, with some of the stock) instead of sautee. Takes longer but less effort–you only need to halve the squash, then scoop it into the blender when it’s done. A little nutmeg and cayenne at the end makes it nice and warm!