Pumpkin or Squash Soup

This week, Rebecca Perkins — a Fun Freedom, head Make-Up Artist on Law and Order S.V.U., AND our family’s favorite foodie — offers her quick go-to meals. Best for planning averse Organic Freedoms, Smart Freedoms, and Funs.

This is the easiest soup in the world but does take some advance leg work. You can use any kind of squash you prefer. Butternuts and pumpkins make the tastiest though, i think. This soup is VERY rich even though it it virtually fat free and incredibly nutrient rich. 

  • 1 pumpkin or 2 butternut squash sliced in half with string and seeds removed (or the lazy Katie option: 2 cans of pumpkin)
  • Olive oil
  • 1 box or large can of chicken stock
  • Creme Fraiche and/or Harissa or Sriracha Hot Sauce

Preheat oven to 375 degrees. Slice open the squash (this always seems harder than it actually is) and scoop out the string and seeds (if you have kids, this is a fun thing to get them to help you with. Get them to pick out the seeds and roast them in the toaster oven with salt and pepper for garnish). YOU DO NOT NEED TO PEEL THE SQUASH. Rub a few tablespoons of oil into the flesh of the squash and stick on a foil lined roasting tray cut side up in the oven. Roast until a fork easily slides all the way through. A little over an hour.

Let cool and then peel the squash meat away from the skin and stick it in a big soup pot. Add a can of chicken stock (or vegetable stock if you’re veggie,) some salt and pepper and let come to a boil. Use a hand blender to blend the squash and stock et voila! Healthy, delicious soup that tastes rich and is very good for you. 

Garnish with some creme fraiche, harissa, sriracha, or those roasted pumpkin seeds

Organic Freedom Katie says that she watched Becca do this one Christmas a few years back and was able to imitate her from memory using the canned pumpkin. (Becca usually freezes pumpkins and squash after harves.) It didn’t have as rich a flavor, but enough creme fraiche can make any kind of soup taste good. Becca has served this with grilled cheese or you could also do what Katie did and serve it with a nice grocery store roasted chicken!