This squash soup features cinnamon for a warm note of spice.
Creamy Squash Soup
- 1 acorn squash or a small buttercup or butternut squash (about 2 cups, cooked)
- 3 tablespoons butter or vegetable oil
- 2 cups chopped onions
- 1 small carrot, diced
- 1 medium potato, diced
- 2 cooking apples, peeled, cored, and chopped
- 3 1/2 cups water
- 1 1/2 cups milk or apple juice
- 1/8 teaspoon cinnamon
- salt and black pepper to taste
Clean the squash, cut it in half, and scoop out the seeds. Place it, cut side down, on a lightly oiled baking pan, cover, and bake at 350 degrees about one hour, until soft. Meanwhile sauté the onions in the butter until they are translucent. Add the carrots, potatoes, apples, and water. Bring the vegetables to a boil, lower the heat, and simmer about 20 minutes, until all vegetables are tender. When the baked squash has cooled, scoop out the soft insides and discard the skins. Combine the squash, vegetables, and stock with the milk or apple juice in a blender or food processor and puree in several batches to a smooth, creamy consistency. Heat the soup on low heat until it is hot, but not boiling. Add the cinnamon. Season to taste with salt and black pepper.
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