Individualized Squash Soup

Living in New England, you become used to the fact that winters are cold, but for me that dealing with the reality of the cold is another thing. When you step outside and it feels like any exposed skin freezes on contact, there is no “getting used to” that.

So, being mid-January and living in this cold region, most of our dinners are warm meals. One of my favorite things to make in the winter is soup. It’s served piping hot, can be made in a million different ways, and reheats wonderfully to serve as lunches on following days.

I love using squash (butternut, acorn, pumpkin) in my soup because it gives the soup a nice, thick consistency without needing to add fat or calories. I have made several different variations, but I think my most recent was the best. This soup had a wonderful array of flavors with the addition of both maple syrup and parmesan cheese.

Besides the great flavors of the base, this soup was made so that each diner could choose his or her own fillings. I personally love dried cranberries, but no one else in my house does. So, I had special* cranberries in mine, and nobody else did. My husband added diced jalapeno and bell peppers to give his soup spice. The kids had theirs plain. All of us were happy with our soups. No need to compromise, everyone was pleased. (Ok, on a technical note, aforementioned kids weren’t pleased, but they don’t like squash and, therefore, had to *suffer* through a few no-thank-you bites.)

*Special cranberries are made by soaking a couple tablespoons of dried cranberries in a couple tablespoons of sweet vermouth.

Individualized Squash Soup

1-1/2 Tb. butter

1 yellow onion, diced

15 baby carrots, diced

2 celery stalks, diced

2-1/2 lbs. butternut squash, peeled & chopped

16 oz. pumpkin puree

8 cups chicken broth

¾ cup shredded parmesan cheese

½ cup maple syrup

2 cups whole milk

Salt & pepper

Melt butter in a large stockpot over medium heat.

Add onion, carrots, and celery, and sauté for 5 minutes.

Add chopped squash, and cook for another 5 minutes.

Add pumpkin puree, broth, cheese, and syrup, and bring to boiling.

Simmer, covered, for about 30 minutes or until squash can be pierced easily with a fork.

Puree using an immersion blender. (If you don’t have an immersion blender, use a regular blender, but only fill halfway, don’t close the lid completely, and place your hand- preferably covered by a hot mitt- over the cover.)

Add milk and stir to combine.

Ladle into individual bowls and add desired fillings, such as blanched broccoli, hot or bell pepper chunks, special cranberries, diced chicken, etc.