Squash Soup Recipe
with Chicken Broth

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Squash Soup Recipe with Chicken Broth
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So why am I creating a squash soup recipe?

Well it’s Fall as I'm writing this and the squash are ripe and ready for harvest. Plus I have my own garden of absolute fresh veggies!! I mentioned my garden to one of my friends and she said she had a delicious recipe for squash soup.

Veggies for Squash Soup Recipe
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More Veggies for Squash Soup Recipe
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What’s special about this recipe is that it’s not a by-the-book set of instructions - it’s very ‘organic’ in that sense.

But some readers need clear directions (like my Chef!)

So, of course, like all my recipes, I give you clear directions with a few twist of my own - like using chicken broth instead of veggie stock! Naturally!! :)

Ingredients (Serves 10 squashes):


Crookneck Sundance Squash
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1 squash (I used a crookneck Sundance)
1 small apple (with core removed cut into chunks - optional)
1 onion
2 potatoes
1 leek
2 green peppers
2 carrots
4 small garlics
1 zucchini
3-4 green beans
1 to 2 tablespoons of olive oil
2 litres of chicken broth
3 tablespoons of sour cream
cinnamon to taste
nutmeg to taste
salt and pepper to taste
Vegeta seasoning to taste
garden parsley

Directions for Squash Soup Recipe:

To start our squash soup recipe pre-heat to 160°C/325°F.

Peel the potatoes and onions first. Then wash ALL the veggies - including the peeled potatoes and onion.

Cut the rest of the veggies into either halves or quarters. Just keep them all a similar size because we’re going to bake them and this way they will all heat up more uniformly.

Onion and Zucchini for Squash Soup Recipe
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Cut Veggies for Squash Soup
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Because we’re using many vegetable, we’ll be use three baking dishes. Put all the veggies divided into the baking dishes and cover lightly with a little bit of olive oil.

Bake everything for 1½ hours. Keep checking to prevent over-cooking. After ½ hour of baking add 1 cup of water.

When we’re done baking, start transferring the veggies to a large bowl for pureeing. You can do this in batches. Add a batch at a time until all the vegetables are pureed. Add the squash last.

Pureeing Veggies
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Adding Squash to the Puree
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Puree an extra five minutes just to make sure everything is smooth and free of any pieces.

Blending Veggies and Squash
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Now I add the 2 litres of chicken broth to the puree. Then I blend everything to mix it together.

Adding Chicken Broth
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Soup before adding Sour Cream
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Now we put the puree in a really big pot(!) and we cook over medium heat for two minutes.

Bring to a boil and simmer for about two minutes.

Now we add the next ingredient in my special way to avoid lumps! Read on…

Add some water with the sour cream in a small bowl. Whisk everything until it’s completely blended.

Adding Water to Sour Cream
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Add one scoop of the soup into the sour cream and water mixture. Continue whisking.

Adding Some Broth to Sour Cream Mixture
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Then put all this into the soup and keep whisking to combine everything well.

Final Mix for Squash Soup Recipe
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Almost done!

Now we slowly and lightly stir in the seasoning touches: nutmeg, cinnamon, salt and pepper, and Vegeta.

My Chef's Tips:

Before we give suggestions for serving, you can - if you like - substitute yogurt for sour cream. (And for those who know me, that’s not my Chef’s tip but mine!)

So...

When serving, first chop some parsley.

Monia's Fresh Parsley
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Spoon some soup into a bowl. Finally sprinkle with some of the chopped parsley.

Monia's Squash Soup Recipe with Chicken Broth
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Serve this squash soup recipe with your choice of bread - toasted or plain - with a dash of garlic butter!!

Bonne journée!

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