This recipe makes good use of all those long-keeping vegetables that you have overwintered in your basement or garage. Use any vegetable that you have on hand. Choose vegetables for color contrast for a more colorful soup.
4 C winter squash (any variety), peeled and cubed
2 Tbsp olive oil
¼ tsp cayenne, or 2 Tbsp canned chilli pepper
½ tsp chili powder
½ tsp cumin
2 garlic cloves, diced
2 carrots, peeled and sliced
½ C frozen peas
½ C chopped onion
2-3 C cubed winter roots: parsnips, turnips, kohlrabi, leeks, potatoes, sweet potatoes or yams
4 slices bacon, cooked and crumbled (optional)
2 C chicken, turkey or vegetable broth
¼ C orzo pasta
½ tsp salt
pepper to taste
Cook the squash in one cup water for 8-10 minutes, until tender. Pour water and squash into the blender, add broth and blend until smooth.
Heat olive oil in a heavy stock pot (or you can use the grease from the bacon) and add onions, garlic and spices. Sauté over low heat until onions are tender and spices release their flavor. Add squash puree, vegetables and pasta. Add more broth or water if the puree is too thick. Bring to a boil, reduce heat and simmer for 10 minutes or until vegetables are tender. Adjust seasoning to taste.
Like this recipe? You’ll find more like this in my recipe book, Sasquash: Legend Meets Kitchen. Over two dozen recipes, including soups, main dishes and desserts. You never knew there was so much you could do with squash.