Squash is certainly one of the flavors of fall. At Patricia’s Table, they’re using squash in a delicious soup the kids can help make, topped off in the perfect way. Patricia Tamminga of Patricia’s Table shared a recipe for winter squash soup and marshmallow croutons. Patricia’s Table empowers kids to expand their minds and taste buds while whipping up batches of fun in the kitchen. Our hands-on cooking classes combine culinary techniques, locally-grown foods, and fresh flavors as we create sweet and savory treats from scratch. For more details, visit Patricia’s Table online or give them a call at 512-434-9100.
Winter Squash Soup:
- 2 Tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, chopped
- 1 (32 oz.) carton low-sodium chicken stock or broth
- 1 large butternut squash, peeled and cut into 1-inch pieces
- 1 large acorn squash, peeled and cut into 1-inch pieces
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1/4 cup heavy cream (optional)
- Garnish: Crispy Sage Leaves- Saute sage leaves in butter
- Heat olive oil in a large stockpot or Dutch oven over medium heat.
- Add onion and sauté until translucent, about 3-5 minutes. Add garlic and saute 2-3 minutes more.
- Add squash and saute 3-5 minutes. Cover with broth and bring to boil. Reduce heat, cover and simmer until squash is very tender, about 20 minutes.
- Working in batches, puree soup in blender.
- Return soup to same pot. Stir in cream (if using) and bring to simmer. Stir in ginger and cumin. Season with salt and pepper.
- Can be made 1 day ahead. Chill. Rewarm over medium heat before serving.
- Preheat oven to 400 F. Line a sheet pan with foil.
- Slice day old bread into sticks. Brush with olive oil. Toast in oven for 10-15 minutes, flip and toast again for 5 more minutes.
- Add marshmallows on top of toast. Place in oven for 3-5 minutes or until the marshmallows start to puff up. Serve as dipping sticks with the soup. Kiddos love these!