Fall is here, and pumpkin and squash are already in season. It is time to make my favorite three squash soup: pumpkin, butternut and acorn squash.
I bought all three from an organic market and set out to make the soup.
We fired up the wood stove outside in the evening and enjoyed the fire for a few hours. After that, we sliced the squash in big wedges, wrapped them with foil, put them over the hot ashes and covered them with a large metal boil to trap the heat.
The next day, the slow fire cooked the squash to perfection, tinging it with a smoky flavor.
I usually buy bread balls from Penera Bread for this soup. This time, I decided to make it at home. I looked up a recipe that guesses on the Penera process and flavor and went to work. It was easy. The bread was ready.
Around 11 a.m., today, Sunday, I diced a couple of yellow onions, one stick of salary and a couple of carrots. I sautéed them with a couple of tablespoons of vegetable oil until they turned soft and a bit yellowish. Then, I added garlic to the mix and added the squash, water, almond milk and a dash of the following spices: turmeric, coriander, cardamom, ginger powder, cajun seasoning and salt.
I used the electric blender to blend it while cooking until it turned creamy. After a few minutes of simmering at a low temperature, it was ready to eat. The soup was delicious.