Add some freshly grated turmeric to the soup for a late winter tonic.

This recipe is based on Ginger-Curried Pumpkin Soup by Renee Loux Underkoffler. I’ve made some changes to the recipe and added some fresh turmeric. Turmeric is a wonderful warming spice that is reputed to have numerous health benefits.

Steam whatever squash you have in storage. By the end of the winter the squash can be quite hard and may need extra steaming to soften.

Steamed Winter Squash
The first step in making these two dishes is to steam some winter squash. The steamed squash will last for about a week in the fridge.

1 winter squash, cut into pieces
1-2 inches of water
Cut the squash and clean out the seeds. Save the seeds for spring planting or compost. Cut the squash into small pieces and put the pieces into a large pot with a tight lid for steaming. Add about an inch or two of water to the bottom of the pot. Steam the squash until soft. This can take some time with older squash. Start with 20 minutes but increase the cooking time as needed. Let the squash completely cool overnight. This makes peeling less of a chore. Peel the squash pieces and place them into another bowl for later use. Some of the squash will be used for the soup and some for the side dish. Keep the squash water for the soup.

This soup is spicy and fragrant. Adding fresh turmeric is an excellent winter tonic.

Spicy Winter Squash Soup
This soup is made with a Hubbard or Buttercup winter squash. Use whatever squash you have in storage. The soup is really nice for warming up after a cold winter day.

4T butter
2-3 medium onions, chopped
1tsp sea salt, ground
1 bird’s eye pepper, freshly ground
1T whole coriander, freshly ground
1tsp whole cumin, freshly ground
1tsp whole black pepper, freshly ground
1tsp whole cinnamon, freshly ground
3 cloves garlic, finely grated
4T fresh ginger, finely grated
2T fresh turmeric, finely grated
3-4c winter squash, cooked and peeled
3-4c squash water
In a soup pot, saut? the onions and sea salt in the butter until the onions are translucent. Add the fresh spices and cook until fragrant. Remove the onion mixture from the heat and add the freshly ground garlic, ginger and turmeric. Do not cook these spices. In a food processor or Vita-mix machine, puree the onion mixture with some of the squash water until very smooth. Pour back into the soup pot. In small loads, puree the cooked squash with the squash water until very smooth. Pour the squash mixture into the soup pot. Add a bit of filtered water if the soup is too thick. When ready to serve, gently rewarm the soup for best results.

This side dish is very easy to make and is a good substitute for mashed sweet potatoes.

Creamy Squash Side Dish
This is a very easy side dish to make. It’s a good substitute for mashed sweet potatoes.

4c winter squash, cooked, peeled and pureed
4T butter or coconut oil
1tsp sea salt
1tsp black pepper, freshly ground
1-3tsp fresh turmeric, finely grated (optional)
In a sauce pan, melt the butter or coconut oil. Add the pureed squash or just mash with a fork. Warm the squash, stirring all the time. Add the sea salt and pepper. Add the optional fresh turmeric at the table for best results.