Skip to main content

Betsy Block

Vegetarian Squash Soup



Makes 4 servings

3 tablespoons unsalted butter

1 medium onion, chopped

4 cups squash (1 20-ounce bag of peeled squash) in 1-inch cubes

4 cups water

1 teaspoon ground ginger

1 teaspoon curry powder

Salt to taste

Creme fraiche


Melt the butter in a pot, then add the chopped onion. Cook over medium heat for 5 to 10 minutes, or until the onions are soft but not brown.

Add the water, squash and spices, bring to a simmer and cook for 25 minutes, or until the squash is very soft. Puree in a blender and adjust seasonings if necessary.

Garnish with creme fraiche. A squeeze bottle is easiest, but if you don't have one, you can just put some creme fraiche in the corner of a plastic sandwich bag and cut off a tiny tip of the bag. Squeeze it onto the soup in a spider web shape. If you mess up, you can just mix the creme fraiche back into the soup and start over. To make a moon, spread creme fraiche on a round cracker and gently place it on top of the soup.