Spicy Squash Soup

We’re getting a lot of squash in our CSA right now, so I figured we should make use of it. Now that the cooler weather is approaching, one of the easiest ways to deal with excess produce is to make soup.

Those who know me know I don’t typically follow recipes when I cook, nor do I measure. So this ‘recipe’ will involve a lot of estimates and approximations. That being said, soup is a food that’s typically made ‘to taste’ anyway, so hopefully this is at least a good starting point.

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Here’s what I put in the soup:

2 average sized crookneck squash

1 medium onion

A splash of sunflower oil (any cooking oil will do here)

2 peeled carrots

1 average sized potato

2.5 cups of vegetable stock

1 small chili pepper

Paprika to taste

Cumin seeds to taste

Turmeric to taste

Chili powder to taste

Salt, to taste

Approximate instructions:

In a large soup pot, put a splash of sunflower oil, add your chopped onion, turmeric, chili powder, paprika, cumin seeds, and chopped chili pepper, and put over low heat. Allow to simmer while you prepare your other ingredients.

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Peel and roughly chop your squash, carrots, and potato.

Add the vegetable stock to the pot, stir, and then toss in your chopped veggies.

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Stir together, and turn up the heat to high. Continue stirring until the pot comes to a boil. When that happens, cover, and reduce the heat to medium.

Allow it to continue to simmer for approximately 20 minutes, or until the veggies are all soft. At this point, you can taste the soup and see if you need to add any additional spices or flavours.

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Remove the soup from the heat, and allow it to cool a bit before you blend it. You can use an immersion blender or a food processor to blend until smooth once it’s cooled a bit. At this point, you can add salt (a small dash at a time, you can always add more, but you can’t take it away), until you’re happy with the taste.

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Serve hot, with fresh crusty bread. Delicious!


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