Served at the start, soup gives a satisfying feeling to any meal. A rich, creamy soup like the Cream of Squash soup below is a great way to begin a fall meal, add to a Thanksgiving dinner or you can even serve it on its own, with a loaf of crusty bread to sop up the delicious flavours.
Ingredients:
- 1 TBSP. butter
- 1 onion
- 1 stalk celery
- 6 cups water
- 2 cups steamed squash (like Butternut or Acorn Squash)
- 3 cubes of chicken bouillon
- 1 tsp. ginger
- 1 tsp. cinnamon
- ½ tsp. nutmeg
- 1 tsp. garlic powder
- Salt & pepper 1 cup half & half cream
Melt butter in large stockpot. Chop onions and sauté in butter until onions are transparent. Cut celery into chunks and add to pot. Add water, crumbled bouillon, squash and spices. Bring to a boil and then reduce to medium-low heat. Simmer for approximately 30 minutes, until all the vegetables are tender. Remove from heat and let cool for about 15 minutes. In 3 batches, purée soup in blender. Pour soup purée back into stockpot and return to stove. Over medium heat bring soup back to a simmer. Turn heat to low and add cream. Stir until all the cream is blended. (Do not boil.) Serve immediately. Top each bowl of soup with a sprinkle of nutmeg. Note: You can use an infusion blender to puree the soup in the pot.
