Spicy Winter Squash Soup

squash soup recipe, winter soup recipe, canada recipe, canada food, canadian cuisineThis soup is light and has tons of flavour. Dollop it with good plain yogurt or a swirl of buttermilk.  It may be made with any of the dark yellow winter squash varieties or local sweet potatoes.

  • 1 large cooking onion, chopped
  • 2 Tbsp (30 mL) canola oil
  • 3 garlic cloves, chopped coarsely
  • ½ – 1 tsp (2 – 5 mL) hot pepper flakes
  • 2 “ (5 cm) fresh gingerroot, peeled and chopped
  • 3 cups (750 mL) cubed peeled winter squash or sweet potato
  • 3 cups (750 mL) chopped cauliflower or simply additional squash/sweet potato
  • 3 cups (750 mL) chicken or vegetable stock
  • Salt and freshly ground pepper, to taste
  • Plain yogurt or buttermilk, as needed (optional)

In a large saucepan, cook the onion in the oil till transparent.  Stir in the garlic and continue to cook till just beginning to brown.  Add the ginger and cook for 1 minute longer, stirring constantly.  Add the squash and cauliflower, tossing to coat with the onion-garlic-ginger mixture.  Measure in the stock, cover and bring to a boil.

Reduce heat to medium low and simmer till tender.  Remove from heat and let cool for 15 minutes before pureeing with a hand blender or in a food processor.  Season with salt and pepper to taste.  Reheat before serving.  Pass yogurt or buttermilk.

Makes 6 to 8 servings

Recipe from Anita Stewart’s CANADA: The Food, The Recipes, The Stories (HarperCollins Canada 2008).

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