Oh boy, this is good soup. Remember the North Georgia Candy Roaster squash I got. Well I finally got around to parboiling the squash and freezing some and I reserved about 4 cups to make the soup.
I sauteed one quarter red onion in some butter in a stock pot. When the onions were soft and translucent I added the parboiled squash cubes (parboiling isn't necessary but I had already done that to freeze some), four cups of water, one large sweet apple cored, peeled and cut, salt and pepper, teaspoon of thyme, 1/2 teaspoon of dried sage, 1/2 teaspoon dried ginger and a dash of celery seeds. I added some carrots because I had them but next time I won't because they take forever to soften. What's with the store bought carrots nowadays. They're tough as nails. Bring mixture to a boil and then simmer till apples and squash are soft. I cooked this several hours yesterday and when cool I put in refrigerator and then I cooked it again today.
I used my hand held mixer to blend the soup to a puree, then I added three tablespoons of dark brown sugar (be sure to use dark brown sugar since it enhances the color of the soup) and one tablespoon of white balsamic vinegar and simmered the mixture a little longer. At the very end I added one half cup of heavy cream and stirred till well blended.
This is really good soup. Gary's washing the car; he better hurry up and get up here or all eat it all. Ha. I had enough squash to freeze three additional bags of the squash cubes.
Yesterday I made four soup bowls paddled over a hump mold but they're really cereal size. Today I'll make a larger size for soup. Lately I'm going crazy with that terra cotta colored slip. Thanks for reading and for all your comments.