Squash Soup

Squash soup is a welcomed  dish for cold winter nights  .  The first time I had this soup was in the Veneto Region of Northern Italy.


2 Cups winter squash  (butternut,Hubbard), 4 medium size carrots, 3 stalks celery, 1 teaspoon cinnamon, 2 teaspoons coriander, 3 tablespoons olive oil, 4 cups chicken stock, sour cream and 1 small bunch  of chives.

Directions:  First take a medium squash, cut in half and remove the seeds, put in a dutch oven and cover with water and cook until done 20 to 25 minutes . Once cooked remove the flesh from the skin of the squash.  Mash the squash into a puree. 

In a dutch oven add 4 cups chicken stock, homemade  is best, but if not available you can use one Knorr Bouillon Cube and 4 cups of water. Add the two cups of squash to the stock.

Next chop the  carrot and celery into small pieces.

Take a separate frying pan  and heat the 3 tablespoons of olive oil, add 1 teaspoon cinnamon ,add the vegetables…  saute about 10 minutes …your house will smell like Christmas at this point. 

Once the vegetables are cooked, put in a blender, add a 1/2 cup of water and puree.  Add the vegetable to the dutch oven with the stock and squash.  Add the 2 teaspoons of coriander to the dutch oven and simmer for 30 minutes.

Serve soup with a dollop of sour cream in the center and a few cut up chives on top and some crusty garlic bread and you have a meal.  A good wine paring would be a Bolla Soave white wine from the Veneto Region of Italy.


About Reggie's Food Blog

I lived in Europe for over 20 years and have a passion for cooking.
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