When I was in the 2nd grade our teacher asked each of us to bring in our favorite family recipe for a class cookbook. You would think that a 7-year-old would choose something like apple pie or chocolate-chip cookies. My favorite meal? My grandma Soobie’s delicious squash soup!
Perfect for this time of year, and so, so easy to make, this soup is always a crowd pleaser. You can even make a huge portion and freeze half of it, so you always have some on-hand. It is still, by far, my favorite meal. It’s sweet, ever-so-slightly spicy, and totally satisfying! And my kids love it too!

Here is the recipe….

Soobie’s Squash Bisque:

-2 squash (butternut, hubbard or Kabachi), cut in half
-1 large onion, chopped
-2 potatoes, cubed
-1 carrot, cubed
-2 500g containers of chicken stock
-1 cube of butter (roughly 120g)
-olive oil
-s&p
-cayenne pepper
-cream

•Cut the squash in half and place on a baking tray yellow side up. Roast in oven for roughly 30-40 mins until squash is soft and peel comes off easily. •While the squash is roasting, chop the onion and throw it in a big pot. Carmelize the onion with some olive oil, butter, salt and pepper.  •When the squash is finished roasting, peel and cut in cubes. Throw the squash into the pot with the rest of the butter. Put the lid on the pan, turn the heat to low, and allow the squash to ‘sweat’ in the pot for roughly 20 minutes. •Chop the potatoes and carrot and add to the pot along with the chicken stock. Cook until vegetables are tender. •Puree the soup with a hand-held immersion blender .  Season to taste with salt and pepper, and a pinch of cayenne pepper.

•Add a cup or so of cream to the pot right before serving.  (If you’re going to freeze the soup, don’t add the cream).  You can also sprinkle some extra cayenne pepper on top of the soup when you serve it.

Enjoy with some yummy bread! Perfect for this time of year…

For a printable version of this recipe click here.

-Courtney