This recipe, originally from Pike Place Market Cookbook, was recommended by Root Radical crew member Barb. She made this recipe with a mix of squashes including delicata, sugar dumpling, butternut, and spaghetti, and said it was really good and easy to prepare!
Pike Place Squash Soup
- 2 1/2 lbs winter squash cut into chunks and seeded
- 1 1/2 tbs olive oil
- 2 tsp minced fresh thai pepper or other small hot chile peppers
- 1/2 large white or yellow onion chopped
- 1/4 lb tart apples such as granny smith, grated
- 3 cups homemade chicken or veggie stock or 1 1/2 cups canned veg/chicken broth plus 1 1/2 cups water
- Salt and pepper to taste
- 1/2 cup sour cream or quark or can of coconut milk
- 2 tbsp Spice Mix made with 1 tbsp coriander seeds toasted and ground, 1 tbsp cumin seeds toasted and ground, minced fresh sage (1 tbsp) or dry rubbed sage (1 tsp), and ground mace (optional) (use the rest in other dishes, or use all for a stronger taste)
Bake squash at 375 until soft, about 45 minutes to 1 1/4 hrs.
Heat oil and cook peppers for 2 minutes, add onion and cook for 5-8 minutes. Add 2 tbsp spice mix and stir well.
Add apples, stir well, then turn heat up to med-high and cook for 5 minutes.
Add stock and roasted squash. Cook for 20 minutes.
Take off heat.
Using an immersion blender, blend well. If using a blender or food processor, cover top with tea towel to prevent splatters.
Run soup through fine meshed sieve, if desired (will becomes quite smooth, you will have leftover squash puree in the sieve that can be used for another meal)
Heat soup up to boiling one more time and then "temper" soup and sour cream by mixing a bit in a small bowl on the side. Add one cup of hot soup to bowl and whisk until blended. Add one more cup of hot soup and whisk again. Put sour cream/soup mix back into pot and do not bring to a boil again or the soup will curdle.
Garnish with fresh sage leaf or croutons.