Like many fellow gardeners, we have squash on our counters that need to be used up or for the more frugal folks, a good winter squash is a outstanding way to make a thick meaty or not stick to your ribs soup!
This soup has ended up as one of my go too for left over roasted squash, I grow bigger squash and I am sure that there must be others that get really big ones in the garden, this is a outstanding way to use up leftover.. you can cut the soup in half and only need 2 cups or you can make the whole batch and use up to 4 cups.. you can also mix and match sqush with cooked turnip, carrot and sweet potato.. just as long as it adds up to the total amount.
1 Large onion-Peeled and Diced
1 TSP of Olive Oil
1 Clove of Garlic-Peeled and Diced
2 Stock of Celery-Diced
6 cups of veggie Stock
4 cups of Squash baked in the oven first and then added cooked to the soup.
1/2 cup of diced Cabbage
1/2 tsp Salt, Pepper, Ginger
In a pot, cook your onion, celery (if you don’t have celery, use half a tsp of celery seed instead) and garlic and cook together till the onion is clear.. then add your veggie stock, your left over mashed squash (if its oven roasted, it will add a lovely sweetness to the soup) and your diced cabbage, simmer till cabbage is just tender, salt and pepper to taste at the end.
Now this soup can be made just like that and its good but add in a rich smokey type sausage in bits and it takes it to whole new level.. again.. using leftover meat is fine, or scramble in loose sausage bits in the pot at the same time as the onion, garlic and celery..
This soup in the above photo is from a post I did many years ago, and I love it, but I have also re-worked it a touch over the past years and wanted to give you the newest version today.. Enjoy.. its a awesome soup..