Sometimes our garden gives us more squash than expected. In the past, we would give the excess to the neighbors but this year it looked like everyone around us has more than they need.
I hate wasting our homegrown produce so here’s a soup recipe that lets us enjoy our squash all winter.
The online recipes for squash soup looked way too expensive and complicated so we went about figuring out our own alternative. The result is pretty simple and you can add in as many of the green onions that are still in your garden as you want.
Start with 9 squash and a handful of green onions. Cut the squash lengthwise in half and remove the larger seeds (don’t throw the seeds away, they taste great roasted and salted). Roast the squash halves at 375 degrees about 45 minutes or until they’re dry on top and the flesh separates easily from the skin.
While they’re roasting, get 3 cans of Cream of Chicken soup and prepare them, with the water, in a large pot but don’t heat it yet. If the squash are large, use 4 cans.
Dice the green onions using as much of the “green” as possible and add them to your pot of soup.
Add a 1/2 teaspoon of powdered cayenne pepper. Add the pepper later if you’d rather season to taste.
When the squash are done, scoop out the flesh and puree in a blender or food processor. Measure how much squash you have and add it to the pot. Stir in the same amount of water to the pot (i.e. If you had 6 cups of squash, add 6 cups of water).
Simmer on low about 30 minutes, stir often. Add salt and cayenne pepper if needed. We like this soup to be pretty thick so if it seems to be too thin we’ll simmer it longer to evaporate the excess water.
This should give you 10-14 good sized portions. We seal the soup up in bags after it cools off somewhat and freeze it. It tastes great with a loaf of fresh home-made bread.