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Squash Soup
This sweet, savory Squash Soup is a smooth bisque with fantastic flavor. 

Meet the Chef: Marissa Joinson
Meet the Rehabilitation Teacher: Carolyn Ovesen

Learn As You Cook
Making the Squash Soup also presents an opportunity to practice meal prep and cooking skills while learning safe low vision and non-visual techniques.

• Slicing and Dicing
• Measuring
• Juicing
• Opening a Can
• Using an Oven
• Using a Stove

Recipe Notes
For this recipe, you will make a Mirepoix. Mirepoix is an aromatic flavor base made by lightly cooking onions, celery, and carrots. The vegetables are cooked slowly in butter or oil in order to coax out the flavors without browning or caramelizing them.​

Ingredients
1/4 cup Vegetable Oil  (preferably refined Coconut) 
2 Tablespoons Whole Seed Cumin
2 Tablespoons Whole Brown Mustard Seed
Tumeric 
1 Tablespoon Garam Masala 
1 Teaspoon Smoked Paprika 
Mirepoix

• 1 Cup Diced Celery
• 1 Cup Diced Onion
• 1 Cup Diced Carrot 

1 Tablespoon Fresh, Minced Ginger Root
1 Head Fresh, Roasted Garlic 
1/2 Teaspoon Salt
1/2 Teaspoon Pepper 
1 Whole Butternut Squash (For convenience, purchase butternut squash that has been peeled and cubed.) 
1- 12 ounce Can Coconut milk
1 Liter Vegetable Broth 
1 Orange (juiced)
2 quarts Water (adjust as needed)
​Optional for Topping: Cilantro

Equipment
Large Soup Pot
6" Chef's Knife
Paring Knife
Cutting Board
Large Cooking Spoon
Medium Mixing Bowls
Baking Sheet
Immersion Blender
Citrus juicer
Cutting Glove

Directions

Step 1: Roast the Garlic

1. Set oven or toaster oven to 350 degrees. 
2. Place the Garlic Head on a small baking sheet. 
3. Cook in the oven until soft, fragrant and browning. 
4. Set aside. 

Step 2: Prepare the Squash

1. Preheat oven to 350 degrees.
2. Using a sharp chef's knife and cutting glove, cut the Squash in half lengthwise. 
3. Scoop out the seeds. 
4. Spray the Squash with oil.  
5. Sprinkle with salt and pepper. ​
6. Place Squash cut-side facing down on a baking sheet. 

• Whole
• Pre-Cut

1. Place in oven for 20 minutes or until Squash is soft. 
2. Turn Squash over and place cut side facing up on counter to cool. 
3. Once cool to touch, scoop Squash into a bowl or container. 
4. Set aside. 

Step 3: Make the Mirepoix

1. ​Dice the celery, onion and carrot until you have about 1 Cup of each. 
2. Mix them together.
3. Set aside. 

Step 4: Prepare the Soup Base

1. Heat oil in soup pot over medium heat.
2. When oil is hot, add cumin and mustard seeds. Toast briefly until slightly darker and fragrant. 
3. Add Tumeric.
4. Add Garam Masala. 
5. Add Mirepoix to pot and simmer, stirring occasionally, until translucent.​​
6. Pour the Vegetable Broth into the Soup Pot. 

Step 5: Prepare the Soup

1. Add the prepared Squash to the pot. (WHAT TEMP?)
2. Add juice from 1 Orange. 
3. Add Coconut Milk. 
4. Add Roasted Garlic.  
5. Add Paprika, Salt and Pepper. 
6. Pour in 1 Quart of Water.

Step 6: Blend the Soup

1. With Immersion Blender, blend all of the ingredients in the pot until smooth. 
2. Add more water as needed for desired consistency.
3. Add additional seasonings to taste. 
4. Optional: Top with chopped Cilantro.