Creamy Grilled Squash Soup

Heather D

3 Tbsp Olive Oil (plus extra for brushing squash with if grilling)

1 Large Onion (Minced)

1 Tbsp Ginger (Minced)

2 Cloves Garlic (Minced)

¼ Tsp Cloves (Ground)

2 Tsp Coriander (Ground)

½ Tsp Chipotle Chile Powder

3 Cups Squash (I typically use multiple squash’s Acorn, Butternut, Kabocha, Pumpkin)

4 Cups Chicken Broth

2 Cups Heavy Cream

Start by halving each squash and scooping out the seeds. Cut the remaining squash into chunks for grilling. Brush each piece of squash with olive oil and season with salt and pepper. Grill squash until the flesh has softened and grill marks are visible. While the squash is grilling, heat the oil in a pot and add the onion, garlic and ginger, stir for 2 to 3 minutes, then add the spices. Cook the spices for 2 to 3 minutes, until they become aromatic, turn to low and cover with chicken stock to avoid anything burning while you prep the squash.

Put the cooked squash inside a container and cover for 5 minutes, this will soften the skin as the squash cools. Peel the squash using a large spoon, scooping as much squash as possible out of the skin (if you desire a less charred flavor, you can also remove some of the blackened flesh at this point). Cut the squash into small chunks and add it to the pot. Cover the squash with the remaining stock and simmer covered for 30 minutes. Puree the soup, you can use a hand blender, food processor, or blender. Add the cream to the puree and simmer until the desired thickness is reached (if there is too much liquid, a rue will thicken it nicely). Season with salt and pepper to taste.

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