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- Squash Flowers
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- Autumn Days
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- Squash
This soup comes in as many varieties as there is squash. So play and explore in your soup pot!
I cook with my mother’s hand, nothing is measured to exacts and recipes are guidelines, use your eye and judgments based on size of ingredients and your tastes. If you don’t have fresh oregano, leave it out or try a different herb you like or have on hand. The parsley alone works with this recipe. Feel free to use honey instead of maple syrup. Have fun!
Roasted Buttercup Maple Soup
1 Buttercup Squash (medium)
1 Onion (small) finely chopped
2 Cloves Garlic finely chopped
Fresh Parsley
Fresh Oregano
Maple Syrup
Vegetable Stock or Bouillon
Plain Yogurt (optional)
Cut Squash in half, remove seeds, place cut side down on a cookie sheet and roast at 350 until soft.
Meanwhile sauté onion, add garlic, parsley and oregano and continue to cook without browning. Set aside.
Scoop cooked squash into blender and puree, add reserved mixture and continue to puree.
Heat Bouillon, add puree and continue to simmer. Add maple syrup to taste. If your soup is too thick add water or more bouillon.
Fill bowls and top with a dollop of plain yogurt, serve with warm bread.
This soup is especially good on a brisk autumn day.
