Recipe: Winter Squash Soup

Recipe by Susanna Redekop

I love a warm bowl of squash soup in the cold weather.  Something about its smooth, velvety texture and the melt-in-your-mouth flavours of roasted squash meeting the gentle spices of ginger and garlic just warms my heart. 

Squash are high in vitamin A and C, and high in cartenoids such as beta-carotene, lutein, zeaxanthin, and beta-cryptoxanthin.  These are all important for maintaining good health throughout the winter.

There are a number of our farmers who have various types of squash at this time of year.  Clover Roads, Wheelbarrow Farm, and the Living City Farm are all producers who regularly bring varieties of acorn, buttercup, butternut, and other kinds of squash to the Sorauren Farmers' Market.  Alongside the squash itself, I like to add carrots or sweet potatoes to balance out the flavours and to increase the nutrient value of my soup.  I also love throwing an apple or two into the roasting pan for a little extra sweetness and tartness.  Both Bizjak Farms and Oso Leo Farms will continue to have apples throughout the season as well. 

Here's a recipe that I love to use because it's so adaptable:

Winter Squash Soup

1-2 large winter squash, such as butternut or buttercup.  Use 3-4 smaller ones like acorn squash (peeled, seeds removed [keep the seeds!], and cut in to 1 inch squares)

1 large onion (quartered with peel still on)

3 cloves of garlic (smashed, but with peel still on)

3 carrots (cleaned, and cut in to 1 inch pieces)

2 apples (quartered)

2 cups of vegetable broth

3 cups of water

A handful of fresh herbs (rosemary, thyme, sage)

1 tablespoon of sea salt & 1 tablespoon of black pepper

1 teaspoon of nutmeg

Preheat your oven to 400 degrees, and place the squash cubes, onion, garlic, carrots, and apples into a roasting pan.  Don't worry about the peels of the onions and garlic - these actually prevent them from getting burned on the inside.  Roast for about an hour or until fork-tender, stirring the pan about halfway through.  If the vegetables seem to be browning too much, add a half-cup of stock to the pan.  Remove from oven and let cool slightly until you can remove the onion and garlic peels by hand.  Place the roasted ingredients into a food processor or blender.  Blend in batches, if necessary, along with the fresh herbs, spices, and vegetable broth.  When blended, pour the soup into a large pot on the stovetop over low heat.  Add as much water or stock as necessary until you reach your desired consistency.  Season to taste.  Some nice additions to the soup can be maple syrup or crème fraîche folded in just before serving. 

The reserved seeds can be separated from the stringy squash, rinsed, patted dry, and tossed with olive oil and seasoning salt.  Roast in a 275 degree oven in a single layer for about 15 minutes, or until toasted.  Sprinkle on your winter squash soup or enjoy as a snack.