I want to squash some rumors. Hehe.. just being silly. This time of year I end up with lots of squash from various sources and have to be creative. I’ve squashed just about everything I can think of, except the rumors! This soup recipe came to mind one night when I couldn’t sleep. I picked up my smart phone and went through Pinterest to find some kind of soup recipe that would fit the two kinds of squash I had already roasted in the fridge.
Reading recipes at 2 am is part of my life now that I’m no longer a spring chicken. Remember when people used that term? You need to be past that stage to remember it, I think. So this
spring fall chicken (let’s make that a thing) doesn’t sleep well at night any more. Suddenly I’m wide awake and have to pee, then can’t get back to sleep. It’s that time of night I create unusual dishes, like a soup with two kinds of squash.
Actually the recipe that I liked best was a casserole type dish. I simply added more liquid and made it a soup. When I say adapted and list the link at the end of the post, I’m serious about that adapting part!
I’d asked my P.S. (Procurer of Squash/ hubby) to cut a butternut squash in half and roast it for me, cut sides down. As I’ve said before, we roast it then remove the center mass of seeds. It’s just easier, people! Once you can easily stick a fork in the skin, it’s done. Easy.
I’d also already roasted the spaghetti squash in the same way, storing the golden strands in a container after I’d used some for the spaghetti squash chow mein I’d made recently. My soup was going to be made quickly with all that squash prep already done!
I started by putting the red onion and a tablespoon of butter into a nonstick skillet and frying it for a few minutes. When it began to turn translucent I removed it to my food processor. Gulp. Bad idea I would soon learn. I should have used my blender. I’ll get to that later, though.
I diced up the bacon and fried it in the same skillet until it was browned and crispy. While it was browning I added the butternut squash, thyme, sage, garlic powder and salt to my food processor.
I added the can of coconut milk and 4 cups of chicken broth. What in holy hell was I thinking?? I know my food processor has a short wall and it’s easy to end up with overflow. Like a lot of liquid oozing out from the very inside and making a big, big mess. Yes. That’s what happened. No pictures, I was too busy rushing around trying to get the soup into the pot and mop up the ooze. Good grief.
The logical answer to my mess was that I should have put in just the coconut milk. The broth is best added to the pot. I fixed that in the recipe so nobody else ends up with my kitchen disaster.
Once I had my squash mixture in a pot, I heated it on medium. I decided to add a can of corn with the liquid and a cup of frozen peas and carrots. I thought the two types of squash would welcome extra vegetables. I added 3 cups of the spaghetti squash and stirred until the strands were mostly separated.
When my soup was bubbling I reduced the heat to medium low and let it simmer for about 20 minutes, until it was heated through. I taste tested it and added more salt and some black pepper. I served it in bowls garnished with bits of crispy bacon and some chopped green onion for color.
Delicious! We always love a butternut squash soup and adding spaghetti squash was a fun new texture element. Plus the extra vegetables of course. It’s nice to sip a pureed soup but adding some things to chew and crunch on is nice as well.
The recipe could be doubled or tripled for a larger crowd and thus use up most of the squash in one meal. I had some other ideas for the rest of it so stuck to a smaller batch. I’d say it was about 6 good-sized servings.
Butternut Squash Soup with Spaghetti Squash Noodles
A combination of two kinds of squash with corn, peas and carrots in a delicious fall soup.
- 3 cups butternut squash; roasted
- 1 tablespoon butter
- 1 tablespoon canola oil
- 1 cup red onion; chopped
- 1 tablespoon oil
- 4 strips thick cut bacon
- 14-15 oz can coconut milk
- 1 cup + 3 cups chicken broth
- 1 teaspoon dried thyme
- 2 teaspoons ground sage
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 3 cups spaghetti squash; roasted
- 15 oz can whole kernel corn with liquid
- 1 cup frozen peas and carrots
- salt and pepper to taste
- chopped green onions; optional garnish
Cut each squash in half and roast cut side down at 400°F until a fork can be easily inserted into the skin. Cool and remove center seeds. Scoop squash out into a container and refrigerate until used. This can be done ahead of time.
In a nonstick skillet over medium high heat, fry the onion in the oil and butter until it begins to turn translucent, about 5 minutes. Remove onion and set aside.
In the same skillet fry the diced bacon until browned and crispy. Set aside.
In a food processor or blender, add butternut squash, onion, thyme, sage, garlic powder, salt and coconut milk. Puree until smooth, scraping down sides when necessary.
Add squash mixture and chicken broth to a large pot. Add sqaghetti squash, corn with liquid and frozen peas and carrots. Bring to a bubble, stirring often, then reduce heat to medium low and simmer about 20 minutes until it is heated through..
Serve garnished with diced bacon and chopped green onion.
Adapted from Little Bits of Real Food and Real Talk