Double Squash Soup

Last November, when we were living in Boston, we had a pre-Thanksgiving Thanksgiving with a group of friends.  I think that there ended up being twelve of us squeezed into the kitchen of our apartment.  Once we sat down, no one could get up.  Despite the fact that quarters were close, everyone had a great time and a great meal.

My dear friend Tallo (who writes her own food blog, La Cucina Francesca) contributed this amazing squash soup to our meal, which I was instantly in love with.  It continues to be a favorite of mine.  As a child, I would never eat the squash served at my Grandmother’s Thanksgiving holiday table because I hated the stringy texture of the mashed squash that she always served.  This pre-Thanksgiving Thanksgiving made me realize that though my Grandmother would be appalled to hear me say it, what you decide to serve at your holiday table does not always have to follow family tradition, especially if only half the people at your holiday table will eat the dish in question.

This squash soup is extremely flavorful due to the fact that it utilizes not one, but two kinds of squash, acorn and butternut.  Better yet, it is so creamy, and more importantly smooth (no stringy texture), that sometimes I don’t put any milk in it at all.   While peeling the squash can be a bit of a pain in the butt, I highly recommend this addition to your holiday or any other table.

Double Squash Soup

Adapted from Smitten Kitchen
 
1 Tablespoons Butter
1 Tablespoon olive oil
1 large onion, chopped
6 cloves garlic, chopped
1 1/2 pounds butternut squash, peeled and cut into 1-inch chunks (4 cups)
1 1/2 pounds acorn squash, peeled and cut into 1-inch chunks (4 cups)
5 1/2 cups low sodium chicken broth (about 43 ounces) 
1 Tablespoon fresh thyme, chopped
1 Tablespoon fresh sage, chopped
1 1/2 teaspoon cumin
1/2 teaspoon ground ginger
1/8 to 1/4 cup milk
salt and freshly ground pepper to taste
 
  1. Heat butter and oil in a large stock pot over medium heat.
  2. Add onion and garlic and sauté until soft and translucent, about 10 minutes.
  3. Add squash, broth and herbs and bring to a boil.
  4. Reduce and let simmer until the squash is fork tender, about 20 minutes.
  5. Using an immersion blender, blend until smooth (or ladle the carrot mixture into a countertop blender, blend until smooth and return to stock pot).
  6. Add milk and stir thoroughly to combine. Remove from heat, season with salt and pepper and serve immediately.

Makes 8 servings.

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