Butternut Squash soup

Kürbissuppe – German squash soup

A simple soup, perfect for a rainy winter day. The German variation includes apples, parsnips and carrots to enhance the character of the butternut squash. Your recent winter CSA share included some yummy root veggies along with the butternut squash, potatoes and Fuji Apples. We decided to cook them up and turn them into a creamy, velvety comforting soup.

Recipe by: Mirinda @ Boistfort Valley Farm

 

INGREDIENTS
3 medium Butternut Squash
2 Fuji Apples
4 large Parsnips
4 large Carrots
3 large Fingerling Potatoes
1 white Onion
1/4 cup Butter
1 quart Vegetable Broth
2 cups Half & Half
1/2 tsp Ground Ginger
1 1/2 tsp Curry Powder
salt to taste

 

  1.  Preheat oven to 350F degrees.
  2.  Cut your squash down the center and remove seeds. Place face down onto a large baking sheet.
  3. Peel carrots and parsnips and remove the tops. Place on baking sheet along with your squash and put into your oven. Allow to cook for approximately 30-45 minutes (until your parsnips and carrots have a golden, roasted look) Remove your carrots and parsnips and set aside. Place your squash back into the oven for another 30-40 minutes or until fork tender.
  4. Peel and chop your onion and apples and add to a stockpot along with your butter on medium-low heat. Allow to cook until the onions are clear.
  5. Peel and chop your potatoes and add to your stockpot along with your roasted carrots, parsnips and vegetable broth. Cover and let simmer until potatoes and carrots are tender.
  6. At this point, your squash should be done cooking. Remove from your oven and set aside to cool.
  7. When your carrots, taters and those other tasty ingredients in the stock pot are tender, remove from heat and place ingredients into a blender. Puree until smooth and pour back into your stock pot. (You can also use an immersion blender if your prefer)
  8. Remove the flesh away from the skin of the squash and place in your blender along with the half & half. Puree until smooth and add to your stock pot. Return to the stove and allow to simmer on low and stir well.
  9. Add your ginger, curry and salt to the pot.
  10. Your soup is ready to eat! Grab a bowl and dig in!

2 thoughts on “Kürbissuppe – German squash soup

  1. Ok.. um… YUM?!! Wow. We’re going to attempt to make a vegan vesiron of potato leek soup this weekend, I’ll have to let you know how it turns out. My husband, the chef-in-training, likes to invent his own recipes. I’m looking forward to this one!!How in the world do you get your kids to eat all this wonderful food? My son sees a shred of green on his plate & runs screaming. (literally)

    • I find the most kids are pretty sensitive to food textures and colours. If you jazz something up to resemble something that they DO like, I can usually sneak it by them. For example, garliky kale chips are a hit with my nephew whom is autistic – he loves the fact that they are crunchy like chips. I also like to puree a lot of veggies that I know they’ll refuse to eat. What they can’t see won’t hurt them!

      -Mirinda :)

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