My A&B Soup recipe

Winter months and cold temperatures put me in the mood for making soup. I’ve been on a soup making binge this month and I’ve been loving every minute of it.

Butternut squash is one of those vegetables that’s usually served in the autumn months as a puréed side dish. There’s also butternut squash filled ravioli which I adore and it’s also a common ingredient in vegetable lasagna.

Acorn squash is one that’s roasted and usually served with some kind of stuffing in it be it vegetable or meat based.

I like to combine the two and make my own version of a delicious winter squash soup that I call A&B Soup.

Depending upon their size and how much soup you want to make roast some squash. In the above photo you see that I have a huge acorn squash and a medium sized butternut squash. In New England that squash would be a baby sized one, but here in the south it’s a medium sized squash.

I roast my squash face side down on parchment paper at 350 degrees for 40 minutes. I prefer a slow roast over a quick one. After your squash are done and a pairing knife can easily slide through the squash, let them cool so you can scrape the squash from its outer skin. Put aside in a bowl.

Ingredients

Squash - acorn and butternut

Olive oil - 2 tsp

Vegetable broth - 4 cups

Fresh ground Nutmeg 1.5 tsp

Red Onion - 1 medium diced

Garlic- 4 cloves diced

Maple syrup - 1-2 tsp

Cooking

In a Dutch Oven or Soup Pot over medium low heat sauté your diced onion and garlic until golden, add in your vegetable broth (I use Better than Bouillon concentrate paste in a jar). Add your squash, nutmeg and maple syrup and mix mix mix! Let it heat throughly amd then with use an immersion blender to blend smooth or use a table top blender. And there, you have a meal that your vegan and vegetarian friends will love.

Serve with a slice or two of a toasted artisanal bread and you have a delicious ,earl for a cold day.

Ps- You’ll note that I don’t add salt to this recipe. I honestly don’t feel that it needs it.