Winter Squash Soup

For Thanksgiving dinner, Nancy prepared a wonderful winter squash soup from Kathleen Stang's Pumpkins and Squash.  Unlike many squash soups, it was not overly sweet. I've seen some recipes calling for as many as 7 apples, which can overwhelm the squash.  This soup let the flavor of the squash speak for itself. The spices were subtle, but wafted up to my nose as I admired the pretty ceramic bowl holding the soup.   As there were children at the dinner who don't like chilies, Nancy didn't include the full amount of the jalapeno. I'll use the chili when I make it, but it tasted fine without it, if that is a concern.  Large homemade croutons and fried sage added on top of the soup just before serving would be a nice addition.

Creamy winter squash soup with spices 

4 pounds winter squash
1 tablespoon ground cumin
1 tablespoons ground coriander
2 teaspoons fresh sage or 1/2 dried sage
1 1/2 teaspoons ground mace
3 tablespoons olive oil
1
1/2 minced jalapeno
1 large onion
1 tart apple, cored and chopped
3 14 ounce cans of chicken stock
salt and pepper
1 cup cream, sour cream, or yogurt
croutons or fresh sage

Preheat oven to 350.  Cut seeded squash in chunks and place cut side down on a baking sheet. Cook for 45-75 minutes  until very soft.  Cool, then scrape flesh from skins and mash the flesh.  Set aside.

While squash is baking, combine cumin and coriander in a dry pan and saute, stirring constantly until the spices change color and begin to smoke. Remove from heat immediately and put in a small bowl to cool.

In a heavy pan cook jalapeno for 5 minutes in the olive oil, then add spice mixture and apple.  Increase heat and stir constantly until the mixture begins to darken and becomes dry. Add broth and stir until ingredients are mixed together, scraping the bottom of the pan.  Stir in mashed squash and simmer for 30 minutes.  Blend soup in a food processor in several small batches.  Season with salt and pepper. Soup base can be frozen at this stage.

Put cream in a large bowl and gradually whisk in  one cup of hot soup.  Then gradually whisk in 2 more cups.  Gradually add more soup until the bowl feels warm, then return soup to the pan. 

Serve immediately or keep over very low heat. Do not boil.  Add croutons and fresh sage, if desired.   

Comments

[Glenna]

The soup sounds wonderful and the dishes are fabulous! I would embarrass myself moaning if I sat down to a table dressed so beautifully with those!

[sher]

Glenna,

It's never embarassing if people moan and groan in ectasy while eating your food. That has happened a few times and I thought, "If only more people would do that"! The only thing better is a standing ovation.

Sher

[Glenna]

A standing ovation WHILE moaning and groaning would be truly complimentary...