The weather has been on the chilly side lately. Although the sun has been shining, the cold Canadian winter wind makes me crave warm comfort food!
On my weekly trip to the farm stand, I saw some beautiful grey ghost squash and just knew I had to make some soup! Grey ghost is like a pumpkin, with super thick walls and lots of flesh! A small squash can go a long way, especially in a soup. They have a sweet flavour that is delicious with a little spice!
I only used half the squash and started by removing the seeds (which I will be planting!) and roasting it for an hour at 350°. The sweet, nutty aroma was amazing in the kitchen!
After the squash was all tender and squishy, I scooped out the flesh (approximately 3 cups) and got to work on my soup!
Roasted Grey Ghost Squash Soup
Makes 6 servings
- 3 cups roasted squash
- 2 cups vegetable stock
- 1 tbsp butter
- 1/2 medium onion
- 1 clove chopped garic
- 1 tsp chili powder
- 2 tsp cumin
- 1/2 tsp ground corriander
- Pinch of cayenne pepper to taste
- Salt and pepper to taste
- Sour cream
- Green onions
Cut squash in half, remove seeds and roast in the oven face down on a baking sheet for an hour at 350° until tender. Once cooked, scoop out 3 cups of flesh into a bowl.
Melt butter in large pot over a medium heat and add onions and garlic until soft and fragrant (approx 3 minutes). Pour in vegetable stock, squash and seasonings and let simmer for 15-20 minutes on medium low. Once the flavours have had a chance to incorporate, use a blender to blend into a smooth and silky soup! Top with sour cream and green onions!
My husband won’t eat squash soup, so I had the whole batch to myself! It has been perfect for lunches on these cold days!!