This is a thick, rich soup for a winter’s day. I use spaghetti squash because that’s what grows the best for me but most any squash will work in a pinch with butternut being the most flavourful. Baking the squash saves that tedious job of peeling a raw one. I like to add a hot pepper to give the soup a kick and the nutmeg also adds a nice flavour reminiscent of pumpkin pie.
2 tbsp butter
1 small onion, chopped
1 clove garlic
1 stalk celery, chopped
1 medium carrot, chopped
1 medium potato, cubed
1 ltr (4 cups) chicken stock
salt and pepper to taste
1 dried chili pepper (optional)
nutmeg and cinnamon to taste (optional)
Place pricked squash into preheated 375 degree oven and bake for 1 hour or until soft to the touch, turning once.
Set aside to cool.
Melt butter in large pot and cook onion, garlic, celery, carrot and potato until lightly browned, about 5 minutes. Add stock and seasoning and simmer about 40 minutes or until vegetables are tender.
Slice squash in half, remove seeds and scoop out pulp and add to pot.
Transfer soup to blender and blend until smooth. Return to pot to heat through and add more stock if needed to get the desired consistency.
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