Tropical Sunset Squash Soup

It has been a busy few weeks around here. A good busy, actually a really good busy- Warren’s visit, launching the first series of shecooksmacro cooking classes, getting into the swing of meal planning and cooking for a new private client, and  planning/packing to visit family for a few days over the upcoming weekend- Canadian prairies here we come!! It is crazy times like this that I am always thankful for a fast and easy soup. Especially when it’s the colour of a tropical sunset. Mmmmm… those perfect vacation evenings, salty ocean air and the feeling of just a little too much sun on the skin from playing (laying on the beach) (lounging by the pool) all day. Chillaxin’ on the lanai, cold beverage in hand… Is it sad that we haven’t even seen our first snow and I’m already counting the days until hubs and I head south for some sunshine? Hmmm. Don’t answer. Instead go make this soup. Just please don’t blame me when the same tropical wanderlust strikes you. Oh well, at least you’ll have really yummy soup as a distraction.

Tropical Sunset Squash Soup

This recipes makes a whole bunch. Believe me- you’ll be glad of it. Freeze it if there’s any left, as it makes a nice easy lunch or dinner on a busy day when eating out might tempt.

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2 organic orange kabocha squash. Try to find the orange ones as they are ridiculously vibrant with a sweetness to match. Hubs actually wondered if I had used coconut milk. I hadn’t.

2 medium organic yellow onions

3 tbsp olive oil

spring water

a couple pinches of salt

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Cut open the squash and scoop out the seeds. If you’re using a food mill (I did and it makes the most amazing texture) trim off any nicks or rough spots on the skin, then leave the rest of the skin intact. Cut into one inch cubes and set aside. If you are using a hand blender or food processor, you can still leave the skin on- the soup just might not have the same super smooth consistency. If that creaminess is what you’re aiming for, peel the skin. Or experiment with a food mill- they might look scary (and a food processor doesn’t??) but they are super easy to use- and fun too!! I use an Oxo Good Grips Food Mill and I LOVE it.

Dice the onions and divide into 2 equal portions. They don’t have to be a crazy small dice, but the smaller they are the sweeter the soup will be.

Heat the olive oil over medium heat in a large, heavy bottomed pot. Be careful that it doesn’t smoke.

Add half of the onions and the salt. Keep the onions moving for 5 – 7 minutes, even a couple minutes longer if you have the patience. They should be a golden brown and on their way to caramelizing. The longer you go the sweeter and richer the onions will be. Just don’t let them burn.

When the onions are perfect, add in the squash, the rest of the onions, and enough spring water just to cover.

Bring to a boil, then cover and lower the heat to medium-low and simmer for 20 minutes. The squash should be fork tender when done, not too mushy.

Strain out the squash and onions and blend through a food mill, using the finest attachment you have. This ensures that whatever skin might come through is completely blended. Then add the broth- also through the food mill- until you get the desired thickness of soup.

Try not to get too depressed thinking of tropical destinations and fabulous weather. Enjoy your soup instead.

This soup would be killer with sourdough croutons or fried mochi croutons. Yum.