This is a lovely fall soup: creamy and delicious (not to mention colorful and full of antioxidants!), and it’s fairly versatile as you can use any type of winter squash or sugar pumpkin.
I used a combination of my two favorite squashes: delicata and Japanese kabocha squash.
You need 2 cups of roasted squash purée. If you’re really short on time, you could go with canned organic squash purée instead. The flavor won’t be as complex, but it will still be tasty. I chose not to add and herbs or spices to the soup (other than the parsley garnish); I like tasting the vegetables all on their own.
If your squash shells are suitable, you can serve your soup using the shells as a bowl (small sugar pumpkins work well for this task, as well). Just make sure you don’t damage them as you’re scooping out the roasted squash, trim as necessary, and you’re good to go.
Roasted Squash Soup with Corn
- *2 small squash to make 2 cups of squash purée about 2 pounds of peeled, cleaned and seeded squash
- *3 cups organic corn kernels fresh or frozen (I used frozen corn that I grew in my garden this year :)
- *1 Tb. olive oil or organic butter
- *1 small onion chopped
- *3 cloves garlic minced
- *3 stalks celery chopped
- *3/4 tsp. Himalayan or sea salt
- *dash of white pepper
- *2 Tb. raw or organic cream half and half, milk (or your favorite milk alternative for a vegan alternative)
- *2 cups filtered water or more if needed to thin the soup; you could also use vegetable or chicken stock
- *fresh parsley for garnish minced
- 1. Preheat oven to 350°F. Slice the squash in half. Scrape out the seeds (and reserve them to make roasted pumpkin seeds, if you like). Compost the fibrous material.
- 2. Place squash pieces cut side down on a baking sheet. Cover with tin foil, and bake until very soft (this will take about 45 minutes).
- 3. While the squash is baking, cook the corn in a soup pot with a little water. Cook for about 10 minutes (or until soft). Process in a blender or food processor until smooth, then pass through a sieve or food mill and discard/compost the skins (this step is optional, but it keeps the soup nice and creamy).
- 4. In your soup pot, heat the olive oil over medium heat and add the onion. Cook for several minutes until fragrant, and then add the garlic and the celery. Cook for a few minutes until the celery is softened, add the corn purée and cook for another minute or two. Allow to cool, add salt, pepper, and cream, and process in the blender again. Set aside in a bowl.
- 5. When the squash is done baking, allow to cool completely. Scrape the cooked flesh away from the skins (skins can go with the stringy fibers in your compost). You can then use your blender, food processor (or mash by hand) until you have a smooth consistency. Measure about 2 cups of purée and set aside.
- 6. Place your corn purée and your squash purée back into the soup pot, stir until blended, and add 2 cups of water, Warm until heated through. Taste and adjust liquid and seasonings. Serve warm, with the minced parsley for garnish.