Over the past few weeks, I've been busy roasting, pureeing and freezing the squash that is in season here.   They are inexpensive and freeze really well for use in recipes throughout the year.  I'll use as a simple side dish, as a filling in lasagna, and this year I think I'll try to make some squash ravioli.

But right now, all this roasting has made me CRAVE squash, and last night I thawed the first bag of frozen squash.  Only a week after I put it there. 

I wasn't sure how this recipe would turn out, I only had a few ingredients on hand and not much time to make dinner before everyone lost their cool.  As it turns out, it was very easy to make and the flavor was wonderful.  It has a very chunky texture, so if you prefer a smooth squash soup you may want to consider pureeing the whole thing before serving.  It is great served plain, but would also be good with toppings - a dollop of non-dairy sour cream, croutons, chopped scallions.

Non-dairy note: This recipe only includes 1-2 T. of non-dairy sour cream.  If you're a person who consumes dairy, this could easily be substituted for it's dairy counterpart.

Ingredient prep note: This recipe uses squash that has already been roasted and pureed and frozen.  I like to do this part ahead of time so that I have the squash ready and on-hand.  If you don't have a stocked freezer and need to roast some squash, it is easy and takes about 45-60 minutes.  I included basic roasting instructions in the recipe. 


Print it: Rustic Squash Soup