Squash Soup

Squash is one of my favorite foods, and squash soup is one of my favorite autumn dishes. For this soup, you can use any of the hard winter squashes (e.g., butternut, acorn, etc.) - many grocery stores sell peeled and sliced squash if you don't want to do it yourself, or you can get frozen cooked squash in the frozen foods section. If you are using fresh squash, boil it until tender (10-15 minutes, or until a fork can easily be inserted), drain, and mash with a potato masher. Depending on what liquid bases and add-ins you have on hand and whether you use a food processor or not, you can play around with this recipe to make it more savory or more sweet and smoother or chunkier.

Squash Soup (4-8 servings, depending on serving size)
2 lbs. winter squash (butternut, acorn, etc.), cooked and mashed
2 cups liquid (apple cider, vegetable broth, water, etc.)
1 T. olive oil
1 medium onion, finely chopped
3 large ribs celery, finely chopped
1-2 cloves garlic, minced
1 large apple, cut into chunks
1 can (~ 14 oz.) whole kernel or creamed corn (drain if using whole kernel corn)
1 rind parmesan cheese
1 T. chopped fresh dill (or dill paste)
1 tsp. cinnamon
ground black pepper to taste
1 cup milk (optional)

1. Combine squash and liquid in a large pot; simmer over low heat, stirring occasionally to combine squash and liquid.

2. Saute onion, celery, and garlic in olive oil until onions begin to turn clear and celery softens. Add apples and continue to saute for 5 minutes.

3. Add onion / celery / garlic / apple mixture, corn, parmesan cheese rind, dill, cinnamon, and pepper to squash mixture; simmer over medium-low heat for 30 minutes, stirring occasionally. [If you'd like a slightly creamier soup, add 1 cup milk at this point and simmer - but do not boil - for an additional 10 minutes.]

4. Remove parmesan rind (if it has not completely melted). Use a potato masher or food processor to blend soup; ladle into bowls and garnish with fresh dill.