It’s fall, which means I’m cooking squash soup.
This is, by far, the best squash soup you’ll ever have. I know so because when I made it for the Sander’s Family Christmas Cook-Off back in 2005, it won. Which obviously means something.
The recipe belongs to my mom, so I like to call it Ann’s Award Winning Squash Soup, or Lesley’s Award Winning Squash Soup when I’m feeling extra humble.
Funny story: When I went to my first high school formal, all the parents probably didn’t trust us yet so they suggested we have a progressive dinner before the dance started. I insisted my mom make squash soup. Fortunately, even though all of my young guests were very hesitant about the soup, it won everyone over…or at least they said it did.
Here’s the recipe! Enjoy.
Mom’s Award Winning Squash Soup
Ingredients: 1 large Butternut squash, a chopped medium onion, 1 1/2 oz butter, 4 cups chicken stock, salt to taste, 1/2 cup cream, freshly ground white pepper (but black works fine too)
Pre-heat oven to 400 degrees. Puncture squash a few times with a fork, then bake in shallow baking pan about 1 hour. Cut lengthwise and cool to room temperature.
Cook chopped onion in butter over low heat, partially covered and stirring often until soft (about 10-15 minutes).
Remove seeds from squash, then puree in Cuisinart.
Add cooked onion to Cuisinart for a minute or so.
Put puree mix into large pan, and add chicken stock. Cook about 10 minutes. Add the cream and salt to taste.
Serve hot with croutons, parmesan cheese and parsley as garnish. (I make my own croutons and I’m liberal with the amount of cheese. I use so much, in fact, that it somewhat resembles french onion soup. )
Pre-heat oven to 400
Melt 3 tbsp butter
Cut 4 slices of bread into cubes.
Place bread into melted butter until mixed.
Spread bread onto baking sheet, then sprinkle with nutmeg.
Bake 5 min, flip, bake another 5 minutes. Keep your eye on them–they burn fast!
Let me know if you make it and love it like we do!