Squash Soup
📜 Collection: Jill Collection | ✍️ Attribution: Chef Yves Morrissette | 📂 Category: Soups A velvety, spiced squash soup from Chef Yves Morrissette of Vermont’s Inn on the Common. This comforting autumn classic features acorn squash, potato, fresh ginger, and a warm touch of curry and cinnamon.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 40 mins | None | 6–8 Servings |
🔪 Key Equipment
- Large pot or Dutch oven
- Blender or immersion blender
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 tablespoons | Butter | |
| 1 medium | Onion | chopped |
| 1 tablespoon | Ginger | fresh, minced or grated |
| 1 large | Potato | peeled and quartered |
| 2 pounds | Acorn Squash | peeled and chopped |
| 1 teaspoon | Curry Powder | |
| 1 teaspoon | Cinnamon | |
| 10 cups | Chicken Broth | |
| To Taste | Salt and Pepper | |
| For Sautéing | Oil or Butter |
Instructions
Step 1: Sauté the Aromatics
- In a large pot or Dutch oven, heat the oil or butter over medium heat.
- Sauté the 1 medium onion, chopped and 1 tablespoon fresh ginger until the onion is soft, fragrant, and translucent, about 10 minutes.
Step 2: Simmer the Soup
- Add the 1 large potato, 1 teaspoon curry powder, 1 teaspoon cinnamon, 2 pounds acorn squash, and 10 cups chicken broth to the pot.
- Bring the mixture to a boil. Reduce the heat to low, cover, and simmer for about 30 minutes, or until all the vegetables are very tender and easily pierced with a fork.
Step 3: Puree and Season
- Carefully puree the soup in a blender in batches, or use an immersion blender directly in the pot until completely smooth and velvety.
- Taste and adjust seasonings with salt and pepper as needed.
💡 Make-Ahead & Storage: This soup can be made ahead and stored in an airtight container in the refrigerator for up to 4 days, or frozen for up to 3 months. Reheat gently on the stovetop.
Original Recipe Scan
