Tag Archives: Squash Soup

Squashed

29 Aug

Dear friends, please try this soup.

Take some onions, or maybe a few leeks (three would be ideal) and soften them in a little canola oil and butter.  Add two cloves of garlic, chopped and one sweet-hot pepper sliced (I used one from the garden that was either a Bull Nose or a Leutschauer paprika pepper, but you could probably use one small sweet red pepper and a bit of a hot pepper and get the same results).

When the aromatics are soft and sweet add a lot of peeled and cored squash, and I do mean a lot, like five pounds worth.  Then add about two cups of water and a mushroom-flavored stock cube, bring to a boil, bring down to a simmer, cover and cook until the squash is tender. Season with a healthy dose of lemon juice, salt and if you have it, some ground Grains of Paradise.  Then puree with an immersion blender, or very carefully in a blender-blender.  Serve it with a minted yogurt sauce (yogurt, finely chopped mint, one finely minced small shallot or Egyptian onion and a little lemon juice and salt).

This soup is the most surprising thing I’ve made with all the ridiculous vegetables coming out of our garden this summer.  It’s creamy,without having almost any dairy in it (and honestly, I think you could make this vegan without sacrificing an inch of flavor) and it has the most profound, sophisticated, honest summery flavor I’ve ever run across in a soup.

I based my recipe on this recipe from the September 2006 Gourmet that I ran across while making blackberry jam (there’s a lot of sitting around and waiting for things to boil) on Tuesday (18 half-pints!), but bent it to the vegetables I had at hand, so no potato and no carrots (there’s some out in the garden, but I was feeling lazy).

Need convincing that squash soup is delicious? You’re in very good company! Head below the jump for the hard sell.