Halloween is almost here! Just two more blog posts until little trick-or-treaters will come knocking, and I have two sweet squash recipes for you 🙂
The first is a fall soup with orange Hokkaido squash and carrots accentuated with apple cider. The ingredients are naturally sweet and need little in terms of enhancing spices, and cook pretty fast.
Ilian selected the squashes on the farm last week, and we’ll go back today for more. They keep for months in the pantry, and I’m looking forward to stocking up for the winter – and more soup!
Halloween Hokkaido Soup
- 2 medium Hokkaido squashes
- a bunch of carrots
- 1 cup apple cider
- a small piece of ginger
- 2 tsp salt
- optional: spices to taste, cumin, cinnamon, cardamom, pumpkin pie spice etc.
- chives for topping, cut into small rounds
- Scrub squash well, remove top, cut in half, and scoop out seeds. Chop into 1/2 inch cubes. The peel is soft enough to eat when cooked.
- Peel carrots and cut into thin slices.
- Mince ginger.
- Combine all ingredients in a large pot, add water to cover. Bring to a boil and cook at medium heat for 15 minutes or until squash is soft.
- Let cool until warm. Puree with immersion blender.
- Serve sprinkled with chives.