Squash Soup

A second day of pureed soup as my youngest just had her wisdom teeth out… You can make this one with any sort of squash – butternut is nice. I had a Hubbard squash and a pie pumpkin left from fall so used those in this soup. It freezes well and is a simple thing to reheat.

2 squashes (butternut, Hubbard, pumpkin: enough to fill a cookie sheet)
olive oil to drizzle
herbes de Provence
1 onion, chopped
3 cloves garlic, chopped
1 inch knob of ginger, grated
1/2 cup white wine or sherry
1 Tbsp. brown sugar
4 cups chicken stock
salt and pepper to taste

Slice the squashes in half and remove seeds. Slice in half or thirds again if using large round squashes. Drizzle oil overtop and sprinkle liberally with herbes de Provence. Bake at 425 for 30-40 minutes until soft. Scoop the flesh out of the skins.

Meanwhile, sauté the onion, garlic and ginger until starting to brown. Deglaze the pan with 1/2 cup of wine or sherry.

Add the chicken stock, brown sugar, salt and pepper. Cover and simmer 20-30 minutes.

Puree in the food processor or with an immersion blender.

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