Stupendous squash soup recipes

When the weather gets cold, it's time to stock your pantry with ingredients for a hearty soup. These recipes are the perfect meal in a bowl.

Applesauce lends body and flavour to this satisfying autumn soup.

Preparation time: 15 minutes

Cooking time: 35 minutes

Serves 10

• 350 g (1 1/2 c) chopped onion
• 15 ml (1 tbsp) vegetable oil
• 1 kg (4 c) mashed cooked butternut squash
• 750 g (3 c) chicken broth
• 725 ml (2 c) unsweetened applesauce
• 350 ml (1 1/2 c) milk
• 1 bay leaf
• 15 ml (1 tbsp) lime juice
• 15 g (1 tbsp) sugar
• 5 g (1 tsp) curry powder
• 2 g (1/2 tsp) ground cinnamon
• 2 g (1/2 tsp) salt (optional)
• 1 g (1/4 tsp) freshly ground black pepper
• 1 g (1/4 tsp) ground nutmeg1. In a large saucepan or Dutch oven, sauté the onion in the oil until tender, about four minutes.
  2. Add the squash, broth, applesauce, milk, bay leaf, lime juice, sugar, curry powder, cinnamon, salt, if using, pepper and nutmeg. Simmer, uncovered, until the flavours have blended, about 30 minutes.
  3. Remove the bay leaf before serving.

Cheddar cheese melted on top of this soup adds another layer of taste and richness.

Preparation time: 20 minutes

Cooking time: 1 hour 20 minutes

Serves 4 

• 2 butternut squash
• 1 g (1/4 tsp) salt, divided
• 1 g (1/4 tsp) freshly ground black pepper, divided
• 5 g (1 tsp) vegetable oil
• 4 shallots, finely chopped
• 50 ml (1/4 c) dry white wine or water
• 50 ml (1/4 c) chicken or vegetable broth
• 250 ml (1 c) milk
• 4 slices (1/2 inch thick) French or Italian bread
• 200-250 g (1 c) shredded cheddar or Gruyère cheese
• 30 g (2 tbsp) snipped fresh chives or minced fresh parsley (optional)1. Preheat the oven to 200°C (400°F).
  2. Halve the squash lengthwise and sprinkle with 0.5 grams (1/8 teaspoon) of the salt and 0.5 grams (1/8 teaspoon) of the pepper. Place on a baking sheet, cover loosely with foil and bake until tender, 50 to 60 minutes. Scoop the squash from the shells and transfer the pulp to a food processor or blender. Set aside. Discard the shells.
  3. In a small pot, heat the oil over medium heat. Add the shallots and sauté, stirring, until softened, about three minutes.
  4. Add the wine or water and cook, uncovered, until reduced to 30 millilitres (two tablespoons), about two minutes.
  5. Stir in the broth, milk, the remaining 0.5 grams (1/8 teaspoon) of the salt and the remaining 0.5 grams (1/8 teaspoon) of the pepper. Add the mixture to the food processor with the squash. Whirl until pureed, working in batches, if necessary.
  6. Divide half of the soup among four 350 millilitre (1 1/2 cup) ovenproof bowls or baking dishes. Place a slice of bread on top of each portion, then sprinkle each with 30 grams (two tablespoons) of the cheese. Top with the remaining soup and sprinkle with the remaining cheese.
  7. Set the bowls on a baking sheet and bake the soup until bubbling, about 25 minutes. Place the soup briefly under a preheated broiler to brown the cheese, then sprinkle with the chives or parsley, if using.

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