Warm Winter Squash Soup Recipe

I have to admit I got this image from Google, but trust me, your soup will turn out just as lovely!

This soup will be featured at tomorrow's Girls on the Run 5K Race at Venetucci Farm and was also a smashing success at Food Day on the UCCS campus. The creamy texture & appearance is the result of potatoes (not dairy), which makes it a great soup option for vegetarians and vegans. Don't worry, however if you're not vegetarian, everyone will enjoy this easy-to-make soup!

Warm Winter Squash Soup

1 tablespoon olive oil

2 shallots (I used local red onion)

1 pound winter squash (kobucha, butternut, acorn, etc.)

1 medium boiling potato

1 bay leaf

3 cups vegetable stock

sea salt

several fresh or dried sage leaves, minced

fresh ground pepper

Directions:

1. Prepare the ingredients. Thinly slice the shallots. Peel the squash; scoop out the seeds and chop into 1-inch pieces. Peel the potato and cut into 1-inch pieces.
2. In a soup pot, over low heat, warm the olive oil. Add the shallots and cook, stirring occasionally, until the shallots are translucent (5-10 minutes).
3. Add the squash, potato, bay leaf, sage, a few pinches of salt, and vegetable stock. Increase the heat to medium high and bring to a steady simmer. Cook about 30 minutes, stirring occasionally, until the squash is very tender.
4. Remove the bay leaf and let the soup cool slightly. Purée the soup using an immersion blender (or remove from the pot and use a blender). Let the soup cool a bit more; it will thicken a bit and become more creamy. Taste and add salt and pepper to taste. 

Serves 4.

Recipe adapted from www.acouplecooks.com

I have to admit I got this image from Google, but trust me, your soup will turn out just as lovely!

This soup will be featured at tomorrow's Girls on the Run 5K Race at Venetucci Farm and was also a smashing success at Food Day on the UCCS campus. The creamy texture & appearance is the result of potatoes (not dairy), which makes it a great soup option for vegetarians and vegans. Don't worry, however if you're not vegetarian, everyone will enjoy this easy-to-make soup!

Warm Winter Squash Soup

1 tablespoon olive oil

2 shallots (I used local red onion)

1 pound winter squash (kobucha, butternut, acorn, etc.)

1 medium boiling potato

1 bay leaf

3 cups vegetable stock

sea salt

several fresh or dried sage leaves, minced

fresh ground pepper

Directions:

1. Prepare the ingredients. Thinly slice the shallots. Peel the squash; scoop out the seeds and chop into 1-inch pieces. Peel the potato and cut into 1-inch pieces.
2. In a soup pot, over low heat, warm the olive oil. Add the shallots and cook, stirring occasionally, until the shallots are translucent (5-10 minutes).
3. Add the squash, potato, bay leaf, sage, a few pinches of salt, and vegetable stock. Increase the heat to medium high and bring to a steady simmer. Cook about 30 minutes, stirring occasionally, until the squash is very tender.
4. Remove the bay leaf and let the soup cool slightly. Purée the soup using an immersion blender (or remove from the pot and use a blender). Let the soup cool a bit more; it will thicken a bit and become more creamy. Taste and add salt and pepper to taste. 

Serves 4.

Recipe adapted from www.acouplecooks.com