Recipes

Garlic and Squash

Serves 6

Squash makes a terrific soup. I always look for squash varieties that are very deep orange in colour and heavy for their size. Two of my favourites include buttercup and butternut. This recipe provides you with a lot of options. You can also use fresh ginger as a seasoning or curry powder.

4 tbsp. butter or vegetable oil
6 c. peeled, cubed buttercup squash
1 large cooking onion, diced
8 cloves garlic, minced
1 large potato, peeled and diced
4 c. chicken or vegetable broth
1/2 c. whipping cream or homogenized milk
salt and pepper to taste

1. Melt the butter in a soup pot or Dutch oven.
2. Add the squash, onion and garlic and cook over medium heat until the onion is soft and starting to turn a light golden colour.
3. Add the potato and broth and bring to a boil. Reduce heat and simmer for about 20 minutes.
4. Puree the soup with an immersion blender until smooth. If the soup is too thick, add additional broth.
5. Season with salt and pepper to taste.

To Garnish
Squash soups are fun to garnish. You can do a swirl of whipping cream, using a squeeze bottle, or you can use a dollop of sour cream or low fat yogurt. Other garnishes that would work include a sprig of parsley or some croutons.