Creamy Squash Soup This soup will warm you up while satisfying your sweet tooth. It comes together fast using items you have on hand, an apple, celery, onion; bake a squash whole and sweet potato early in the week it will be ready to use in a moments notice. Store the baked squash in its own skin until ready to use. 1 winter squash baked ( 2-3 lbs) 2 teaspoons olive oil ¼ teaspoon sea salt 1 medium onion, chopped 2 stalks celery, chopped 1 apple, chopped (I also had a pear to use up so added that in) 1 clove garlic, smashed 1 teaspoon dried sage ¾ teaspoon dried thyme 5 – 6 cups water or stock black pepper Heat a large pot add oil then onion with a tiny pinch of salt, sauté just until starts to soften. Add celery cook a bit, then apple, garlic and pinch salt. Cook about 5 minutes. Add 1 cup water, sage and thyme. Cover for about 5- 8 minutes until very tender and flavor is developed. Peel the squash and cube add to the mixture in the large pot. Add remaining water or stock. Cook to heat through. Using an immersion blender, blend until very creamy. This can be done in a blender or food processor. Adjust flavor. My squash was not very sweet so I add ½ teaspoon maple syrup.
Posted on: Wed, 14 Jan 2015 22:43:16 +0000
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