“Soup is the song of the hearth … and the home.”
Louis P. DeGouy, ‘The Soup Book’ 1949
My mother makes the most fantastic soups. She uses ‘soup bones’ and whatever vegetables she has on hand. While raising her large family, the deep chest freezer would be filled with bags of garden vegetables all chopped and ready to be dropped into the pot. We always had soup in the fridge or on top of the stove.
In turn, my own little family is fond of a good soup as well. As you know, I recently went squash picking. ( In truth, I went back again for a second load.) We have a winter’s reserve in the freezer and of course, I have been making squash soups.
Each variety of squash has a remarkably distinctive taste, thus each squash soup creation is a little different. Buttercup has a fuller, more hearty taste compared with a mixture of butternut and an orange variety which was milder and more subtle in flavour.
This is my basic, simple squash soup recipe.
Bake one large squash in the oven at 350 degrees. It may take an hour or more.
Cut in half when cooked, scoop out the seeds and remove the ‘meat’.
Add to a large pot with approximately 4 cups of low sodium chicken or vegetable stock.
Allow to simmer.
Using an immersion blender, blend till smooth.
Add a can of coconut milk. (The low fat is fine but the other is finer!)
Allow to warm slowly, season with ground nutmeg and or cloves, pepper to taste.