Fall For Delicious Squash Soups

By Judith H. Dern

Make an easy squash soup the star of your weeknight menu

For a quick and easy squash soup, use fresh, canned, or frozen squash, or canned 100% pumpkin purée (not pumpkin pie mix, which includes sugar and spices) as the soup base.

To prepare squash: If using fresh squash peel a thin-skinned variety such as hubbard or butternut. Cut squash in half and use a large spoon to remove seeds and any fibers; cut squash into 2-inch chunks and set aside.

Two 1-pound (.45 kg) squash will serve four people.

If a squash is difficult to peel, or if you are using a different variety from the two above, use a small knife to poke a few holes in the squash; then bake at 350ºF (177ºC) for 40 minutes or microwave for 12 minutes before slicing.

To make savory curried squash soup: Using a heavy 5.5-quart pot, sauté 1/3 cup diced yellow onion in 1 tablespoon olive oil until translucent (about 5 minutes).

Add squash, 1 quart chicken or vegetable stock, and 2 cups water.

Cook covered over medium heat until squash is soft and blends into stock.

Add more stock to thin mixture, if desired. Add 1/2 tablespoon curry powder (or to taste), salt and pepper to taste, and 1 cup half-and-half; stir to blend. Serve hot, but do not let soup boil after adding half-and-half.