Long Island Squash Soup – You never know what you might find at your local farmers market. I love browsing the stalls to see what gorgeous fresh fruits, vegetables, herbs, and other local organic goodies are available. My gal-pal Abigail was in search of honey. I was on the hunt for a nice butternut squash, but instead found a large pumpkin-like specimen. I had no idea exactly what it was at the time and I couldn’t understand the heavy foreign accent of the guy who was selling it. It wasn’t really attractive, like “this looks so yummy I’ve got to eat it.” But I had a feeling I could turn it into something wonderful.
My inspiration for this delightful dish was a small sample of Autumn Squash Soup from McAlister’s Deli. I couldn’t find a copycat recipe to use, but I found several others that looked similar in color and consistency. This is my mash-up of those. After I made mine, I went back to McA’s and got a whole cup of their soup. I can say, without a doubt, my soup tastes superior to McAlister’s. Don’t be afraid to give a big squash a try. With a few additional ingredients, you can turn it into a delicious taste of autumn. 🍁
After doing some Google investigations, I discovered I had a Long Island Cheese Squash on my kitchen counter. Here’s what I did with it. The seeds are edible so save them and roast them in browned butter!
Note: I forgot to include the chicken bouillon in the recipe! It’s there now. Sorry!
Adjust all the spices and sweetness to suit your own tastes. 😊
Long Island Squash Soup
Created by Melissa Woolard | Culinary Craftiness
- 1 large Long Island squash
- 2 tbsp. real butter (grass-fed, organic, no hormones is best)
- 1 medium yellow onion, peeled & diced
- 1 can (15 oz.) pumpkin
- 2 cups apple cider (or juice if you don’t have cider)
- 2 chicken bouillon packets or cubes (Goya or Knorr are best)
- 1/4 cup honey (just drizzle in straight from the bottle - guessing is okay here)
- 1/2 tsp. curry powder
- 1/2 tsp. allspice
- 1/2 tsp. cinnamon
- 1 pint heavy cream
- Fresh grated nutmeg for flavor and garnish
- Heat oven to 400°F.
- Rinse and dry squash. Poke all over with a stiff fork. Microwave on high on a plate for 7 minutes.
- Remove to a jellyroll pan and carefully cut out stem like you’re carving a pumpkin. Carefully cut the squash in half and scoop out seeds and stringy fibers with a spoon and discard.
- Spray the face of each half with a little olive oil. Place face down and roast in oven for 1/2 hour to 45 minutes – until fork is easily inserted in various places all around.
- Remove from oven and let cool for 10-15 minutes.
- Meanwhile, chop and sauté onions in butter in a large heavy pot or dutch oven over medium heat until translucent. Carefully scoop out tender squash and add to onions. Discard skin/shell.
- Stir in pumpkin, apple cider, chicken bouillon, honey, curry powder, allspice, and cinnamon.
- Cook, stirring occasionally, over medium-low heat for about 20 minutes. Turn off heat.
- Either a) use an immersion blender to carefully puree the hot soup in the pot until smooth. Stir in heavy cream and return to heat and simmer for 10 minutes, stirring frequently. Or b) let cool for 15-20 minutes then puree in a blender or food processor until smooth. Return to pot, stir in heavy cream, return to heat and simmer for 10-15 minutes, stirring frequently.
- Ladle into bowls and garnish with grated nutmeg.
- Store leftovers in the fridge for up to a week. Delicious reheated the following days.