I picked these Sweet Potato Squash up at the Farmer’s Market last weekend. The children wanted their favourite Butternut Squash soup, but the market had sold out of Butternut Squash. Using these little squash instead turned out to be a hit. Perfect for a chilly autumn day.
- 4 Sweet Potato Squash
- 1 medium onion
- 3 cloves garlic
- 4 1/2 cups of vegetable broth (or more, depending on your desired consistency)
- Cut squash in half and scoop out seeds. Bake cut side down on baking sheet in 1/4 inch of water, at 425 degrees for about 40 minutes.
- In a large saucepan, use vegetable broth instead of oil to sauté chopped onion. Be sure the onion doesn’t stick to the bottom of the pan. Add more broth as necessary, and stir. Once the onion is translucent, add crushed garlic and saute.
- Scoop out baked squash and add to pot along with vegetable broth, salt, pepper and a dash of nutmeg.
- Bring to a boil and cook for 30 minutes.
- Puree mixture in batches, in a blender until smooth.
Serve hot with your favourite garnish. I love pepper or pine nuts, and parsley is nice too.