Creamy Autumn Squash Soup

This creamy autumn squash soup goes fast. Once you start cooking, it can be on the table in 30 minutes. Kabocha has a soft starchy consistency and a quite wonderful nutty flavor that works wonderfully with potatoes. Cutting the kabocha is the most intensive thing you have to do to make this, but easy does it. If your energy’s low or time is lacking  and your local market has pre-cut butternut squash, go for that instead. The soup may turn out a little less creamy but will still be delicious and comforting. #cookfromthebook

AuthorAnn Gaffney
RatingDifficultyBeginner

Transfer the soup in batches to a blender and blend at high speed until smooth.

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Creamy Autumn Squash Soup
Yields4 Servings
Prep Time20 minsCook Time30 minsTotal Time50 mins
 2 tbsp extra virgin olive oil
 1 medium onion, diced
 ½ fennel bulb, diced
 1 bay leaf
 1 small kabocha or butternut squash, seeded, peeled and diced(about 1 1/2 lb)
 1 medium gold potato, scrubbed and diced( about 12 oz)
 1 tsp sweet paprika
  cup plain full fat or 2% Greek yogurt
 6 cups low-sodium vegetable or chicken broth or water I like my soups thick. Add an extra 2 cups of broth or water (or to taste) if you prefer ypours thinner
 2 tsp unsalted butter (optional)
 3 sprigs fresh Italian flat-leaf parsley, roughly chopped for garnish
1

Heat the oil in a Dutch oven over medium-high heat. Add the onion, fennel, and bay leaf. Cook for 1 minute. Sprinkle with salt, lower the heat to medium, and sweat the vegetables for 5 minutes. Add the squash and potato sprinkle with a little more salt and stir to mix. Sweat for 15 minutes more, stirring from time to time. The vegetables will have started to soften.

2

Turn the heat up to medium-high and sprinkle the paprika over the vegetables. Cook, stirring, for 1 minute, then stir in the yogurt.

3

Cook, stirring, over a high-flame until all the liquid in the yogurt boils away. Add the stock and bring to a boil. Cover and lower the heat to a simmer. Cook until you can smash the squash and potato against the side of the pan, about 20 minutes.

4

Transfer the soup in batches to a blender and blend at high speed until smooth. (Use caution when blending hot liquids - only half fill the vase each time) Return soup to the pan and bring to a simmer. Stir in a little more broth if it is too thick for you. Stir in the butter, if using. Let the soup sit for 5 minutes. Serve sprinkled with parsley.

Ann's Tips
5

If kabocha squash (a.k.a. calabasa) is hard to come by in your area stripey oblong delicata squash has a similar mealy texture, but that great kitchen all-rounder butternut squash will do the job perfectly well. The prep time will be even faster if you use pre-cut butternut squash, but pre-cut veggies don't keep. Please use them up within a day of buying.
If using butternut, I would use a medium Idaho baking potato, peeled and diced, instead of a gold potato as its super starchy texture will make up for the creaminess the butternut lacks.

Ingredients

 2 tbsp extra virgin olive oil
 1 medium onion, diced
 ½ fennel bulb, diced
 1 bay leaf
 1 small kabocha or butternut squash, seeded, peeled and diced(about 1 1/2 lb)
 1 medium gold potato, scrubbed and diced( about 12 oz)
 1 tsp sweet paprika
  cup plain full fat or 2% Greek yogurt
 6 cups low-sodium vegetable or chicken broth or water I like my soups thick. Add an extra 2 cups of broth or water (or to taste) if you prefer ypours thinner
 2 tsp unsalted butter (optional)
 3 sprigs fresh Italian flat-leaf parsley, roughly chopped for garnish

Directions

1

Heat the oil in a Dutch oven over medium-high heat. Add the onion, fennel, and bay leaf. Cook for 1 minute. Sprinkle with salt, lower the heat to medium, and sweat the vegetables for 5 minutes. Add the squash and potato sprinkle with a little more salt and stir to mix. Sweat for 15 minutes more, stirring from time to time. The vegetables will have started to soften.

2

Turn the heat up to medium-high and sprinkle the paprika over the vegetables. Cook, stirring, for 1 minute, then stir in the yogurt.

3

Cook, stirring, over a high-flame until all the liquid in the yogurt boils away. Add the stock and bring to a boil. Cover and lower the heat to a simmer. Cook until you can smash the squash and potato against the side of the pan, about 20 minutes.

4

Transfer the soup in batches to a blender and blend at high speed until smooth. (Use caution when blending hot liquids - only half fill the vase each time) Return soup to the pan and bring to a simmer. Stir in a little more broth if it is too thick for you. Stir in the butter, if using. Let the soup sit for 5 minutes. Serve sprinkled with parsley.

Ann's Tips
5

If kabocha squash (a.k.a. calabasa) is hard to come by in your area stripey oblong delicata squash has a similar mealy texture, but that great kitchen all-rounder butternut squash will do the job perfectly well. The prep time will be even faster if you use pre-cut butternut squash, but pre-cut veggies don't keep. Please use them up within a day of buying.
If using butternut, I would use a medium Idaho baking potato, peeled and diced, instead of a gold potato as its super starchy texture will make up for the creaminess the butternut lacks.

Creamy Autumn Squash Soup

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