Pumpkins and Squash

Another thing that I’ve been wanting to put up is a decent squash soup recipe, more about so here we go. I made it last night for some friends who came over to carve pumpkins and served it with some baked pumpkin seeds. The glory of pumpkin seeds is that the salty-buttery goodness when served with beer can make some of the cheapest beers palatable. However–If you have more money at your disposal, I’d suggest pairing it with a Czech Lager like Czechvar. This is my first ever attempt at posting a recipe so bear with me!


-1 medium sized Butternut Squash
-2-3 Van Der Pol Red Apples (or another tart variety)
-Half-and-half creamo
-1 cup of vegetable or chicken broth
-Couple tablespoons of butter
-1 Pint water
-Olive oil
-Salt and pepper
-Ground ginger
-Cloves (optional)

Start off by hacking up a butternut squash in half, scoop the seeds, peel the rinds off, and cut into one inch pieces. Once you’ve got a nice amount, toss them into a salad bowl with a liberal amount of olive oil and stir them so that they get completely covered. Before you throw them into the oven dust em with salt and pepper. Now… turn the oven to about 375 F and pop the tray of squash into the oven for about 30-45 minutes and flip them over about 20 minutes into the cooking time so that they don’t burn. About five minutes before you take them out of the oven drizzle a bit of honey on top.

All the meanwhile grab a few Van Der Pol Red apples and skin them and core them and cut them up into bits and start making an apple sauce in a dutch oven type pot. For those not in the know: turn the dial about halfway up, melt a bit of butter to lubricate the pot (wait till it’s hot before adding apples), and add enough water to cover the apples, probably a bit more than a pint, and cook them till they’re tender. Once they get to this point you add the squash into the pot with the apples, and if you want to maybe a cup of chicken or vegetable stock.

Okay, at this point we’re going to spice the soup up. Standard course spicing in the Smart household for squash and pumpkin soup is ground ginger, cinnamon, and coriander. You could also use cloves, too, if you are so inclined. After you mix all that in bring the soup to a boil and then after boiling for a few minutes bring it down to a simmer and let it cook for another 40 minutes.

When you serve it make sure that you pour a bit of half-and-half cream into the centre of the bowl ontop of the squash and then with a large spoon do a twisting motion for an interesting effect.

Baked Pumpkin Seeds:

-2 cups of fresh pumpkin seeds
-Half cup of butter

Oven: 375 F. It should still be hot from the baked squash.

While you’re waiting for the soup you need not clean off the baking pan because the remnant squash imparts a good taste on the seeds. So, clean your pumpkin seeds after scooping them out in warm water through a colander, give em a quick shake and throw em onto the baking tray. Now, melt say a half cup of butter in a sauce pan and drizzle it overtop the seeds in the tray. Get los manos out and mix together the seeds with the butter and apply a generous amount of salt to the seeds. Pop the concoction into the oven and let it sit for about 20-30 minutes. Make sure you keep an eye on them and prevent them from getting burnt as they will do so quite readily.

Bon apetit!

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