Last night I was thumbing through a venison cookbook and came across a recipe for Creamy Squash Soup. Apparently it’s a great accompaniment to venison.
This rich and creamy soup was so good by itself, it doesn’t really need an “accompaniment”. Well, maybe a baguette to do some sopping with. It’s been so cold here in NC I could eat a big warm bowl of soup EVERY DAY.
So you’ll probably be seeing a lot more soup recipes on the blog!
Honestly, I’ve never made any type of squash soup before but I’ve had it at restaurants. What I really liked about this recipe is that I didn’t have to break out the food processor. I just mashed the cooked squash with a fork right in the pot I boiled it in after I drained the water.
The squash need to be peeled and the seeds removed. I found that a melon baller did the trick very easily. Then I sliced the squash into cubes and boiled it for about 25 minutes until it was tender.
If you’re craving a warm, comforting and creamy bowl of squash soup, you’ve gotta try this soup!Print