Pumpkin – Squash soup

Hello wonderful people!  The most wonderful season ever is in full swing, the  leaves are changing and it getting chilly (well some days, Toronto’s weather can not decide what season to be part of.  One day it is 15° , and the next it’s 27° ). Anyway, I still love fall all the same. As previously promised,  there would be more squash recipe and this one is simple and perfect for the weather. Think of it as regular pumpkin/squash soup with a kick to it.  I can’t seem to avoid spice and I don’t plan on anytime soon.

let’s get into this recipe!

Ingredient:

  • Squash: (preferably round. makes a for a better bowl) I believe mine were autumn cup squash
  • spices: salt, cinnamon , nutmeg, chili pepper

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Direction

  1. Cut the very top part of the squash open, scoop out the seeds and the slimy parts wrapped around  it (save the seeds!! they are great snacks for later )
  2. Put the squash on a baking tray and pop it into the oven for 40  to 60 minutes. this softens the inside and makes it easier to scoop out
  3. Gently take the pumpkin out of the oven and try to gently scoop out the meat (hate using meat in the context, suggest a better word if you have any). Use a kitchen glove if the squash is too hot to touch or just wait 10 minutes for it to cool down. You have be careful here so not to compromise the integrity of the squash bowl . it is a little bit more fragile now that it has been baked .IMG_6420
  4. try to squash the meat in a bowl, used whatever you have, a fork, potato masher, electric tool. what ever works for you.  I personally do not care about the soup being completely smooth, so I used a potato masher.
  5. place the mashed or pureed squash in a small pan and add your spices to taste. feel free to add other not mentioned.
  6. place that on the stove top, to heat it up and stir occasionally for 10 minutes.

Done! now serve

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Note

I have to add that my soup actually contains 2 different kind of squash, the other being  butternut squash, I added this because why not?! and the original squash was not enough to fill up my squash bowl.

I was also thinking perhaps I should have added nuts to the soup, give texture of some kind. Of course,  a late after thought.

This may be the last of my pumpkin recipes but, I make no promises

Happy eating!

-Sandra

 

 

 

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