You’re probably wondering who Elizabeth is…she’s my mom! :) She makes the best squash soup I’ve ever had (including any that I’ve ever eaten at a restaurant). Her recipe has the perfect touch of sweetness, and all the warm spices really highlight the earthiness of the squash.
My mom was actually on the local news because of this recipe! Last October my mom, my sis, and I were at a local farmer’s market picking up the ingredients for this soup. A local camera crew was there filming what they called “one of the last nice weekends of the season” (sounds crazy, I know, but we live in upstate New York and come October it’s hit or miss as far as the weather goes). An anchorman told us that they were filming families at the farmer’s market and he asked us what we were shopping for…my mom told him about her soup, and there was a small clip of her picking out squash on the news!
I want to share a few fabulous giveaways that are going on right now…Karyn of French Charming is currently hosting two lovely giveaways (see here and here), and Marla of Family Fresh Cooking is also hosting a wonderful giveaway (see here). Be sure to check them both out!
Elizabeth’s Three Squash Soup
(Yield: 1 1/2 to 2 gallons)
1 medium butternut squash
1 large buttercup squash
1 large acorn squash
1 (16 oz) can pumpkin
2 quarts low sodium vegetable broth
1 tsp ground ginger
1 tsp ground cloves
1 tsp nutmeg
1 tsp cinnamon
2 tsp salt
1/4 c pure maple syrup
1 stick butter, melted
1/2 pint (1 c) heavy cream
6-8 c water (add to reach your desired thickness)
Preheat oven to 400F. Use a sharp knife to slice several air vents in the squashes, and roast them until very soft (about 60-90 minutes). Once cool, peel and de-seed the squashes, then puree in a blender or food processor until smooth. Add all remaining ingredients, heat on medium to medium-high heat to just under boiling point, stirring frequently.
Serving Suggestions: This soup makes a beautiful first course, or paired with a salad or a sandwich (such as turkey melts), it makes a wonderful meal.
Garnish Suggestions: Roasted squash seeds, a swirl of cream, chopped fresh herbs, etc.
I’m sending this soup to Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen.