HOW could it be that I’ve not run a recipe for squash soup over the past (almost 3!) years? I’m shocked. Gobsmacked, even.
In one of my recent Swerve stories, executive Chef Giuseppe Di Gennaro of Capo in Inglewood shared his recipe, which captures the essence of fall in a bowl with sage, apples and maple syrup. Having always defaulted to a curried version, I thought his was wonderful, allowing the flavour of the squash to shine through. I was lucky enough to hit the jackpot today in my game of freezer Roulette – the unmarked yogurt container I extracted contained this soup.
Butternut is often used for soups because of its mellow flavour, smooth texture and easy-to-peel exterior, but feel free to experiment with other winter squash. This soup freezes well, so is perfect to make in large batches to stash away for mealtime emergencies. You could swap the heavy cream for half & half, evaporated milk or even plain yogurt – just make sure the lighter creams don’t get too hot, or they tend to separate. Stir it in at the end and it should gently warm through. I spooned some plain Greek yogurt into a zip-lock bag, snipped off a corner and squeezed it overtop – don’t it look purdy? I posted another squash soup recipe over at the Family Kitchen – this one from a new book – The Comfort of Apples, by chefs Philip and Lauren Rubin. It incorporates carrots, and they suggest you put toasted walnuts and soft goat cheese in the bottom of the bowl before ladling the hot soup overtop. Yes please.