The TENA Kitchen Recipe of the Month - September '16

Triple Squash Soup

  • 1 of each Turban, hubbard and acorn squash
  • 1.5 Qts Vegetable broth
  • dash Nutmeg
  • Salt and pepper to taste
  • Pierce each squash with a pairing knife in several places. Bake in the microwave 7 minutes on high. Cool. This step allows you to cut the squash easier.
  • Cut each squash into chunks and place with skin side down on baking sheet. Scoop out and discard seeds.
  • Bake in a 400 °F oven for 40 minutes or until tender. Cool.
  • Scoop out pulp from the skin and measure 1.5 Qts of cooked squash.
  • Spoon the squash into a large pot. Add the vegetable broth. Bring to a boil and simmer for 10 minutes. Cool.
  • Add in batches to blender; cover. Process until smooth; return to saucepan. Cook on medium-low heat until heated through.
  • Ladle soup into bowls.
  • Makes 8 cups.

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