It's finally feeling and looking like fall in Amish Country, which inspired me to make some comforting homemade Squash Soup using some local Holmes County produce. This soup is the perfect for warming up your family as the weather cools down. I even like to keep some in the freezer, which makes for a quick and easy heat and serve lunch all fall and winter long.
Yield: 7 quarts
- 3 butternut squash
- 2 acorn squash
- 1 stick butter (½ cup)
- 1 bag baby carrots
- 1 stalk celery (cut into 1 in. pieces)
- 4 apples (cored and cut into chunks)
- 1 large sweet onion (cut into chunks)
- 2 quart chicken stock
- 1 quart heavy cream
- ½ cup honey
- ½ cup brown sugar
- 2 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon nutmeg
- 1 tablespoon garlic salt
- ¼ cup bacon grease (optional)
- Sour cream
- Grated parmesan
- Sunflower seeds
Preheat oven to 450 degrees. Roast whole squash for 1 hour.
While the squash is cooling, melt 1 stick of butter over medium heat. Stir in the chicken stock and bacon grease. Add the onion, apples, celery, and baby carrots.
Peel and deseed the squash, and then add to the pot. Stir in the dry seasonings, honey, and brown sugar. Let this simmer over low heat for 30 minutes.
Using a blender, pulse to blend the soup until it's smooth. Return to the pot, and add heavy cream.
Serve with sour cream, parmesan, and sunflower seeds.