top of page

Colleen’s Famous Squash Soup


"I always wing it when I make soup.  Here is the recipe, as I remember it."


1 peanut squash, peeled (but any fall squash will do)

3 carrots (washed but not peeled)

2 apples (cored, unpeeled)

4 potatoes (washed but not peeled) Sweet potatoes work as well 

-cut into chunks (about 1 X2" - so that they will all be done at approximately the same time)

- toss with olive oil and pepper, spread on parchment lined cookie sheets or something similar with low sides. 

-roast at 425 for about 40 minutes (depends on the size - roast until browned and can be easily pierced with a fork)


In a soup pot:

1 onion - chopped

3 stalks celery - chopped

fresh or frozen ginger (@ 2 inches) - chopped

- cook with a bit of olive oil until almost semi-soft


fresh or frozen ginger (about 2 inches) - chopped

2 cloves garlic - chopped

- sprinkle with pepper, nutmeg (about 1.5 tsp.)

-cook until the onions and celery are soft


 2 -3 cups of sodium free chicken bouillon or chicken stock


-the cooked vegetables

-check the flavour and add more nutmeg and / or some ground ginger and pepper


Cook until all of the vegetables are soft.  Add more water if it is too thick.


Puree with an immersible hand blender or in a food processor.

Freezes well.






bottom of page