Sunday, October 30, 2011

Creamless Creamy Squash Soup

Creamless Creamy Squash Soup

Ingredients: 1 celery rib, chopped
1 medium carrot, chopped
1 medium onion, chopped
2 tablespoons oil
1 lb winter squash such as butternut, peeled, seeded, and cut into 1/2-inch cubes
1/2 lb boiling potatoes, peeled and cut into 1/2-inch cubes
2 teaspoons salt
3 1/2 cups boiling water plus additional for thinning


Cook celery, carrot, and onion in 2 tablespoons oil in a 3-quart heavy saucepan over low heat, stirring occasionally, until tender but not browned (10 to 12 minutes). Add squash, potatoes, and salt. Stir in 3 1/2 cups boiling water and simmer, covered, until vegetables are very tender (about 20 minutes).

Once vegetables are tender, purée soup in batches in a blender, adding more water to thin to desired consistency.

You could make this raw if you put the veggies in warm warm water for several hours to soften.


  1. Ooooh looks yummo! Em, would you suggest using veggie broth, or is the water sufficient? I am guessing the creaminess comes from the potatoes?

    Excited to try! Thank you!

  2. MMMMmmmmmm. This looks delish. And a good way to sneak some squash into my husband. ;)

    By the way Em....I know you probably think I'm the most horrible Veggie Lovin' Friend in the has just been crazy around here lately. And this next week is worse. But after that I do look forward to a good phone chat with you!

  3. no broth!!! It is perfect with out it! I was super surprised that it had nothing else in it.

    Ya....Katers you better call me. I am dying to hear about you and five kids. I am not mad. Talk to you soon.

  4. Kate, was it in an email that you said you added something to this? So it wasn't just a puree? I am thinking peas and corn? I can't remember what you said, but I remember thinking my family would appreciate it that way as well. Please DO share. I want to make this this week sometime :)

  5. I made the recipe as was and then added some corn, great northern beans and peas and heated that through. I think it would also work well to leave the carrot celery and onion whole as well if you like chunky soup. :)

  6. Just wanted to tell you all that we made this for dinner tonight and yummmmmm! I made it in the crockpot and it worked great! Yay! I did all the ingredients as listed except that I didn't bother to boil the water as I was using the cp. I also really liked Katie's additions. After making the soup I plopped her stuff in, and let it warm before serving. Yummy! Thanks guys!

  7. Oh! And we just used an immersion blender. Ta da!