Winter Squash Soup

by Ron Glanville

This delicious puree soup can be made with a variety of winter squashes, but I prefer Delicata, Butternut or Acorn varieties. 

32 ounces of Winter Squash, baked, scooped from skins and mashed

Cut squash in half and remove the seeds, place flesh side up in a shallow baking pan, salt and pepper and coat flesh with olive oil, add about 1 cup of water to the bottom of the pan and bake in a 375 degree oven for about 45 minutes until a knife easily pierces the flesh, remove from oven and cool, scoop and mash the flesh. 

In a large pan over moderate heat, sweat until tender:

2 cups finely chopped onion
2 Tablespoons Olive oil 

Add the mashed squash, and mix well over moderate heat. Add:

2 cups of Stock (chicken or vegetable)
2 cups heavy cream or milk

Mix well, and puree either with a hand held blender in the pan or remove from heat and puree in a food processor. Return to pan. Cook over moderate heat for 5 minutes till it starts to bubble. Adjust the consistency, not too thick, (you may wish to thin with stock, milk or water) and season with:

Salt and pepper to taste
Pinch of nutmeg

Serve with toasted sliced baguette, you may wish to spread goat cheese on the bread and float the toast on the soup. A dollop of Sour Cream, and/or chopped parsley or other mild herb, may also be used for garnish.

Recipe by Ron Glanville
For In Good Taste Cooking School