Squash or pumpkin and tomato soup is a pretty easy recipe. I mean, its soup, right. It doesn’t have to be complicated. I say squash or pumpkin because, yet again, my squash and pumpkins cross pollinated, so I’m not sure if it a squash that looks like a pumpkin, or a pumpkin that looks like a squash. It was orange on the outside, but very squash like on the inside, so I’m not sure. Either way it will be yummy, I have no doubt.
If you want to grow you own veggies check out the rest of the website here.
The tomatoes that I am using were volunteer tomatoes that grew in the compost pile. I didn’t plant them or even put anything into that compost bin. I moved here in May so they were put there by the previous ownes, sprouted, and were protected throughout the summer by the raspberries that took over that corner of the garden. These are pretty much the end of the tomatoes, and the reason for the soup today. I wanted to use them up before they went bad. The same is rue for the squash actually. I have more squash-pumpkin hybrids to use, but this one was needing to get used before it went soft.
Okay, enough preamble. Let’s get into this.
Squash/Pumpkin and Tomato Soup
The first thing I do is cut the squash into quarters, or whatever shape works for the baking sheet your using. I haul the seeds and stringy bits out after cutting it open and put those into the compost first. I put the tomato tops in the compost also. Sorry, I didn’t take a picture of that part.
A note on amounts before getting to into this. The only thing I measured was the chicken broth. The squash was about the size of a rugby ball. Maybe a bit smaller. The tomatoes probably measured 3 or 4 cups. It didn’t really matter to me. I wanted to use up the veggies. So, if it was a little more “squashy” or “tomato-y” was fine with me. Just to keep in mind.
Then I roast them in the oven at 350 F for about an hour. Until the squash is soft enough to stick a fork through the thickest parts and have it come out easy. Like testing potatoes.
While that is happening
I chop up the rest of the veggies that I’ll be using. A couple smallish onions and a few garlic cloves for flavour and a couple medium potatoes for some added creamy thickness.
Once the squash is cooked, the peel needs to be removed. Depending on your heat tolerance, you’ll have to let them cool down for a bit. Again, I forgot to take a picture of that, but it’s pretty straight forward. Remove the hard peel from the soft inner part. I just put the squash and tomato in a metal bowl, which you’ll see in a minute. I don’t bother removing the tomato skin because, well, I like to hold onto whatever bit of sanity I have left. Also, the tomatoes are just small so the skins, after cooking, are pretty soft. I plan of blending the soup also, so that will take care of the peels.
Okay, lets make some soup
Squash/Pumpkin and Tomato Soup
The first thing is to put a bit of oil in the bottom the pot. About 3 or 4 tablespoons. Then I turn the burner to a medium-high heat. Just on the high side of medium, if you will. This is a pretty good sized, heavy bottomed pot. I use it for all of my soups. You’ll have to size your pot according to the ingredients you have. I would error on the size of a bigger pot though, that way you have room to work when stirring and blending.
Once the oil is hot, in go the onion and garlic. What I do is toss a couple of onion pieces in the pot first. If they sizzle, the oil is hot enough. If they don’t sizzle, I just wait another minute or so. Otherwise things will stick to the bottom. Not a big deal with soup, but just a good habit. I guess.
Once the onions and garlic have had a minute to start I put the potato in with them. It’s a smell thing with me. Once I smell the onions and garlic are cooking I put in the potatoes. It doesn’t take long for the smell of onions and garlic to change. Just a minute or 2.
Its not soup yet!
I give that combo a few minutes of pretty constant stirring and then I add the squash and tomato. These potatoes are from my garden and the plants never really flowered, that I saw. So, they are still considered “early”. Even though I harvested them in September. That means they are pretty soft and cook relatively fast. Just to keep in mind is you using store bought spuds. They may take some extra time to cook. If that’s the case, maybe cut them into smaller chunks and add then at the same time as the onion and garlic. No biggy.
Once the squash and tomato blend goes into the pot, it only needs a couple of minutes and then I add the chicken broth. It will start to stick and burn if the moisture all evaporates. I have the broth ready to go before I add the squash. Just so there is no burning.
I use chicken broth mainly because I like it. You can use veggie broth or beef both if you prefer. That’s fine. No judgement. It’s your soup.
The broth I use comes in a paste like consistency, so I have to add boiling water to it. This means I have to think about that before hand. I often forget, but it doesn’t take to long to catch up. I find that 4 cups is a good starting place. Sometimes I add a couple extra cups, but basically I want to cover everything in the pot with the broth
Now its squash or pumpkin and tomato soup
Once the broth is in, I turn the temperature of the burner down to medium or just below medium and let the whole thing simmer for 15-45 minutes. Depending on everything in the pot. I plan to blend this concoction, so I want everything to be well cooked. However, I don’t want to loose too much liquid, so I stir it every few minutes and see how it is. Once I’m bored, I think it’s close enough and I get out the blender. That is usually around the half hour mark.
If you want to make soup and don’t have one of these immersion blenders. Got get one. They are worth the investment. I got this one as a gift, and oh my. It makes it so much easier than loading everything into a standing blender and then back to the pot again.
It does take some getting used to. To get everything smooth and not get splattered with hot soup. Take your time and it will work. Trust me.
Once it’s all smooth. Serve and enjoy your squash or pumpkin and tomato soup. I’m making more than I can eat right now, so I’m going to jar some, let it cool off, and put it in the freezer. I hope to get a pressure canner soon, so I can properly jar this stuff for the root cellar. But one step at a time.
If you want to watch some videos of me making soup check out the YouTube channel.
