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Seeing winter squash at the HOPE Farmer’s Market on Sunday made me squeal a little. Winter squash is one of my favorite things to eat, and I was so sad when my fledgling butternuts died due to my late planting and a freeze. At the market I grabbed two big hunks of the squash and wondered what to do with it.
I blame Cheryl of 5 Second Rule for this recipe, but it’s not like that is a bad thing. She posted about sriracha earlier this month and it got me thinking. And then I realized I had those huge hunks of squash sitting in my fridge, with no particular plans for them. So one night after dinner, I made up some soup.
This soup has a nice heat that warms up your throat but doesn’t burn off your tongue. It has been the perfect thing to eat with all the chilly wet weather we’ve been having here. Feel free to add more sriracha, but I really suggest starting out small and going from there, or better yet – having the bottle at the table for the heat lovers.
- 2 tablespoons butter
- 1 onion, diced
- 5 medium carrots, diced
- 4 celery ribs, diced
- Salt and pepper to taste
- 4 cups winter squash, diced
- 1 pear, peeled and diced
- 4 cups vegetable broth
- 1/2 cup maple syrup
- 1/2 teaspoon sriracha
- 1/2 cup cream or half and half
- In a large stockpot, melt butter over medium heat. Add onion, celery, and carrot, and cook until onions are translucent.
- Add salt and pepper and mix well, then add rest of ingredients through sriracha. Heat until bubbly, then simmer for about two hours.
- Blend soup thoroughly and return to heat.
- Stir in cream and simmer an additional 30 minutes, until thickened to desired consistency. Serve with a swirl of cream.