Big Squash Soup

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It’s a staple of fall for a reason! CSA member Caitlin Newey shared this write-up of the classic squash soup that she made for a group. She used a roaster squash, but you could use any large squash like butternut. She say:

“My job is cooking with folks, and today we made a soup from one of those long roaster squashes to make a pretty basic soup, but it was up there as one of the most well-received things we’ve made. So here’s our basic recipe!”

(Image from Pardon Your French.)

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Big Squash Soup

Ingredients

  • 1 large roasted squash or butternut squash
  • 2-3 onions diced
  • 2 liters veggie stock or chicken stock
  • 3-4 cloves garlic minced
  • Herbs e.g. thyme, sage
  • Butter to taste

Instructions

  1. Preheat oven to 425F.

  2. Take that big long squash, and cut it in half, lengthwise. Scoop out the seeds (keep 'em and roast 'em, if you want!). Roast the squash, cut side down, for 45-ish minutes, until it's super soft.

  3. While the squash roasts, caramelize some onions in your soup pot.

  4. When the squash is done, add it to the pot of onions, along with stock.

  5. Add in some fresh garlic and herbs like sage or thyme. Boil for a while, until everything's super soft, then purée.

  6. Add in a bunch of butter, and that's it!