By Seth Fera-Schanes
There are so many varieties of squash in season right now. I am most familiar with a handful such as Butternut, Acorn and Delicata. However, there are many other’s I always look at but then walk right past. I decided to make a squash soup using different squash I don’t normally buy and the end result was great.
These three squash; Kabocha, Calabaza and Amber cup work really well together. There is a natural mild sweetness in this soup which I really enjoyed.
3 cups Calabaza Squash
1.5 cups Ambercup Squash
1.5 cups Kabocha Squash
1/2 cup carrot – peeled and chopped
1/2 cup celery – chopped
1/2 cup onion – chopped
4 cups low sodium chicken broth/stock (or vegetarian stock)
Salt and pepper
Serving size: 4
Prep time: 25 minutes
Cook time: 30-40 minutes
Remove seeds and outer skin from squash. Cut into evenly sized cubes (about 1/2 inch pieces.) Set aside.
In a large pot over medium heat, add a little olive oil. Add chopped onion, celery and carrots (about 1/4 inch pieces.) Cook for 3-5 minutes, stirring occasionally but do not brown.
Add cubed squash. Cook for another 2-3 minutes stirring occasionally.
Add 4 cups of chicken (or vegetable) broth. Bring to a boil and then reduce to a simmer for about 30-35 minutes or until squash pieces have softened. You can leave the pot uncovered.
Turn off heat. With an emulsion blender or in an upright blender, blend all ingredients until smooth. Add salt and pepper to taste. Place back on stove and simmer for an additional 5 minutes.