This squash soup tastes like candy. Delicious, healthy candy. I made a huge batch, popped half in the fridge for lunches this week and half in the freezer. Nothing better than a creamy bowl of soup on a snowy Michigan day!
I want to thank you! For reading, interacting, and for being okay with minimalist styling of my food pictures. When I first started with Kitchen Fellowship I knew I didn’t want it to be a “foodie blog” (nothing wrong with those — I love great foodie blogs). Spending my time meticulously styling food shots isn’t for me. Yes, this space is about food, but is more so about the fellowship that happens in the kitchen and around the table over a meaningful meal.
So thank you… for gracing me with your presence week by week even though my food photos are sparse, to say the lest. The sparsity allows more time for camaraderie, restoration, and real conversations that matter.
1 acorn squash (slightly larger than a grapefruit)
1 can navy beans (you could use what ever type beans or lentils you like)
2 1/2 cups chicken or vegetable broth
1/2 cup apple sauce
half of a small yellow onion, chopped
3 tablespoons butter (or butter substitute)
1 tsp turmeric
1/2 tsp cumin
1/4 tsp ginger
1/4 tsp salt
1/8 tsp paprika
Preheat oven to 375*. Wash squash then carefully cut it into 4 or 5 pieces so it will fit in a casserole dish with a lid on. Put 1/2 inch water in the casserole dish and bake squash for 60 minutes.
Wash and peel carrots. Place them on a baking try, drizzle a little olive oil over them and sprinkle them with salt. Pop them in the oven after the squash has cooked for 20 minutes. Let the carrots cook for 30 to 40 minutes until they’re somewhat tender when you stick a fork in them.
About 10 minutes before the squash and carrots are done, melt butter in a large sauce pan. Sauté onions in butter until they are soft and translucent. Drain and rinse beans. Add them to pan along with the spices, salt, and apple sauce. Add chicken or vegetable broth.
Carefully remove squash and carrots from oven. Chop carrots into medium pieces. Add to soup. Carefully scoop squash from the skin into the soup. I generally use a pot holder to hang onto the hot squash (there’s a sentence I’d never thought I’d type). Stir and mash up soup. Use an immersion blender or regular blender to blend the soup until smooth.
Want a topping treat? Stir a drizzle of maple syrup into homemade whipped cream and add a tablespoon or three to the top of your bowl of soup.
I’m looking for more soup recipes so send them my way: email@example.com or leave a linked recipe in the comments below!