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carrot

Winter Squash Soup

December 3, 2020 by Earth Dance Farm

Print Recipe
Winter Squash Soup
Servings
Ingredients
  • 2 pounds winter squash (it can be any combo of what you have, even including pie pumpkin)
  • 1 cup onion diced
  • 1 cup leek diced
  • 1 1/2 cups carrot diced
  • 1 1/2 Tbsp butter
  • 2 quarts vegetable stock
  • 1/4 tsp allspice ground
  • 1 tsp ginger freshly grated
  • salt to taste
  • white pepper to taste
Servings
Ingredients
  • 2 pounds winter squash (it can be any combo of what you have, even including pie pumpkin)
  • 1 cup onion diced
  • 1 cup leek diced
  • 1 1/2 cups carrot diced
  • 1 1/2 Tbsp butter
  • 2 quarts vegetable stock
  • 1/4 tsp allspice ground
  • 1 tsp ginger freshly grated
  • salt to taste
  • white pepper to taste
Instructions
  1. Cut squash in half, remove seeds and place squash face down on an oiled baking sheet. Bake about 30-45 minutes (depending upon size) in a preheated 350 degree F oven until soft.
  2. While squash is baking, heat the butter in a heavy soup pot over medium low heat. Add onions, leeks, and carrots. Sweat until soft. Do not brown. Add vegetable stock to soup pot and bring to a gentle simmer.
  3. When squash is done, scoop cooked squash from the skin. Add squash to the soup pot. Continue to simmer about 30 minutes, or until vegetables are thoroughly cooked and softened.
  4. Puree soup mixture with an immersion blender. If you do not have one you can also do this in a blender or food processor. This may require several batches. Strain soup through a medium mesh strainer and discard the solids.
  5. Season with allspice, ginger, salt and pepper. Portion soup into individual bowls.

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Earth Dance Farm

27842 141st Ave.
Spring Valley, MN 55975
507-378-4252

Earth Dance Farm

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