The point of this soup is twofold: a warming dish for a sleety January night and to use up leftovers. So keep it simple, don’t rush out to buy extra spices, just substitute in whatever you have.
Broth can be anything. Salty water would do in a pinch. You could use veggie broth if you prefer. I’m not gonna lie, I used that “better than bullion” base.
The squash is a combination of whatever was starting to go soft in my cabinet with whatever was frozen from Thanksgiving leftovers. There’s definitely some white pumpkin in there…
My spices* are either fancy or lazy, depending on your point of view. The French four is just white pepper, nutmeg, ginger, and clove. The garam masala is corriander, black pepper, cardamom, cinnamon, kalonji, caraway, cloves, ginger, and nutmeg. Are you detecting a theme? This squash soup is warm and savory with ginger and just hints of the sweeter spices. If you’re working from a more standard collection of spices I’d use mainly pepper and ginger, add in a decent amount of nutmeg, a good shake or three of cinnamon, and just a pinch of whatever else from that list you’ve got on hand. Oh and the garlic. Don’t forget about it.
Roasted squash (7 cups)
Chicken broth (3 cups)
2 tsp Garam masala
1 tsp French four
1 tsp Ginger
1/2 tsp powdered garlic
Salt & pepper to taste
Roast the squash, or use leftovers. Pour a couple of tablespoons of oil into your soup pot. Saute the onion over low heat (chop it first) until translucent and just beginning to brown at the edges.
Add the squash, broth, and spices. Simmer for awhile (30 minutes, 3 hours, whichever)
Puree. I use an immersion blender. Add salt & pepper to taste.
Serve with bread and butter, if you’re feeling classic. We made muffins, not too sweet and with no fruit, to have on the side.
This was our dinner the night before last. I’m so excited that Windsor is good enough with a spoon to enjoy pureed soups.
*All my spices come from Penzeys these days. Although we’re still refilling old containers for a couple that we have just always bought in their bulk bags. I find the quality is amazing and the prices are so much better than at the grocery store. And I have no affiliation or reason to promote them here other than how delicious they are.