I have a complicated relationship with Squash. I really want to like them. Their vibrant colors sing out to me at the market. I love the weight of them in my hand, but I usually can't bring myself to cook anything with them. Every so often, I decide to bring one of the beauties home. I cradle it softly in my veggie basket, and let it sit for several weeks, until I finally have to throw the now squishy and unloved squash away. I want to like them, I really do, but I am disappointed by their bland taste. Squash always seems like it could be so much more if it only tried.
As I have mentioned, we are in the midst of an usually rough winter; much snow, below zero temperatures, icy streets and bad tempers (Although we live in Colorado, we have been spoiled by many years of sunny winters and have become a little soft). I have been searching for foods to feed the family that will soothe everyone's tattered patience and warm them inside and out. So when I was at the store, I saw a beautiful kelly green acorn squash. Thinking of the creamy orange interior, I began to imagine a soup. Not at all like the many bland, insipid squash soups I've had over the years, but something entirely different. Something with a kick. Something smoky, warm and delicious. Without any of my usual ambivalence I began. I started with the spices, chile powder, cumin and red pepper flakes, cut up the squash and some veggies, added some water and let the mixture simmer. When the veggies were soft, I pureed the soup to create the lovely creamy consistency I had been imagining. After adding some Worcestershire sauce for a salty kick, my soup was ready. It was everything I had thought it could be - smoky, spicy and intense. A wonderful winter soup. Squash has finally arrived!
Soup Glorious Soup is a month long food blog soup roundup, hosted by Alanna at A Veggie Venture. Visit her for tons of great soup recipes all through February!
Spiced Winter Squash Soup
2 Tablespoons Olive Oil
1 Carrot, peeled and diced
1 Onion, diced
1 teaspoon chile powder
1 teaspoon cumin
1/2 teaspoon red pepper flakes
1 lb. Winter Squash, peeled and diced
1/2 lb. potato, peeled and diced
4 cups of Water
2 teaspoons of Worcestershire Sauce
Salt and Pepper
Sour Cream and Chives to Garnish
Heat olive oil in a medium saucepan. Add carrots and onion, cook until soft, about 10 minutes. Add chile powder, cumin and red pepper flakes. Saute 5 minutes. Add squash, potato and water. Simmer, covered about 30 minutes. When soft, puree with a stick blender. Add Worcestershire and salt and pepper to taste. Garnish with sour cream and chives. Enjoy!