The Soup of Any Squash Lovers Dreams

kerstin-wrba-433776-unsplash

Recently I went to a beautiful wedding outside of Austin Texas. The venue, the decor, and the ridiculously phenomenal rehearsal dinner food will not soon be forgotten. One item in particular, the squash and ginger soup in adorable Moroccan shot glasses, has stuck with me since the event. The weather is turning colder and getting darker earlier here in Ohio so what better time than now to try to recreate this soup?

I looked all over Google and Pinterest for inspiration and found plenty of great looking recipes that only addressed one squash, or squash and apple or pear or carrot. So, I took the general idea of these recipes and made the most squash-tastic soup of my wildest dreams. I figured if people are making seis leches cakes then I can up the game as well and make four squash soup (five if you include pumpkin seeds). Roasting the squash before adding them to the soup makes them incredibly creamy and really caramelizes the flavors. I tried to keep this recipe as user friendly as possible. Besides using a giant knife to cut open the squash initially, which is really just amazing stress relief, there are no more knife skills needed. If you want to you can even buy pre-minced garlic and ginger. Easy peasy for those nights you want something healthy and packed with flavor. This is largely a set and forget recipe. It is in the oven for 30 minutes and then on the stove top for 20. If you play your cards right that is either one or two Netflix episodes.

I used the spaghetti squash as noodles which added a fun twist but if you aren’t feeling that, go ahead and add them near the end and blend with the other squash. I did not have sage on hand but if you do this would be an awesome addition as well. Just a handful pulled apart and added in when you add the thyme. Finally and unfortunately, I dug in so quickly after adding the pumpkin seeds on top that I did not get a proper photo. My pumpkin seeds were  pre-made from Trader Joe’s but if you have time I would definitely suggest roasting your own.

I cannot wait for you to try this soup and I hope you enjoy it!

Autumn Squash and Ginger Soup

  • Prep Time: 10m
  • Cook Time: 50m
  • Total Time: 1h
  • Serves: 4

Ingredients

  • 1 delicata squash
  • 3 sprigs thyme
  • 1 tablespoon cinnamon
  • 1 tablespoon turmeric
  • 4 cups veggie stock
  • 3 tablespoons olive oil
  • 2 tablespoons garlic (minced)
  • 2 knobs ginger (grated)
  • 1 bag pre-cut butternut squash
  • 1 spaghetti squash
  • 1 acorn squash
  • optional topping, pumpkin seeds

Instructions

  1. Preheat oven to 400 degrees
  2. Cut squash in half lengthwise and scoop out seeds. Sprinkle with salt and pepper and lightly drizzle a bit of olive oil. Spread out cut side down on a sprayed baking sheet
  3. Bake for 30 minutes. Once done, take out of oven and let cool a few minutes until you can handle them. Scoop out the insides of the squash except for the spaghetti squash.
  4. Add olive oil to a large pot. Over medium high heat let garlic simmer until fragrant. Add scooped out squash and butternut squash, veggie stock, minced ginger (and a small piece of one of the knobs of ginger), thyme, turmeric, and cinnamon. Turn down heat and let simmer for 20 minutes.
  5. While the soup is simmering use a fork to make "noodles" out of the remaining spaghetti squash. After the soup has simmered for 20 minutes use an immersion blender or small batches at a time in a large blender to make soup smooth and creamy. (If you are going to use small batches in a large blender go slow there is a chance of explosion because of heat build up).
  6. Once blended to your liking divide the spaghetti squash into bowls and then ladle the soup mix on top. Top with a bit of salt and pepper and pumpkin seeds.
  7. Enjoy!

-Katie

signature

Share Post:

Related Posts

Comments

  1. Hi sweet and talented niece ❣️I’m trying your amazing soup recipe this weekend! It’s 90 degrees here in Texas….but squash soup enjoyed in air conditioning = Autum to us ! #fakefall 🤣

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.