Adding salsa to squash or pumpkin soup is a trick I learned from long-time Edmonton Journal food columnist and cookbook author, Judy Schultz. This is a soup adapted from her 1993 cookbook, From the Garden. Her recipes are still in heavy rotation in my family. The beautiful book is one I’ll keep forever for the recipes and for the exquisite still-life paintings by artist Vivian Thierfelder.

This recipe works with any squash or pumpkin, but I use silverbell squash when I can get it. Silverbell has a perfectly balanced taste, not floury or stringy. Just roast it up with a pinch of sea salt! It has the sweetness and meatiness that lends itself to roasting and soups.

How to make this soup right now:

Peel and roast or steam enough squash to make 3 cups of mash. (Do this in advance, it freezes well.)

Melt 2 tbsp butter in a medium saucepan over medium heat. Add ½ a large yellow onion, peeled and diced. Cook for 5-6 mins, stirring until the onion is soft and translucent.

Add 1 tbsp flour and cook about 2 mins, until the mix is foamy and starts to turn from white to a light tan colour.

Add 3 cups of chicken or vegetable stock and 3 cups cooked, mashed squash. Add 1 tsp cinnamon, ½ tsp cumin, ½ cup of salsa, 1½ tsp salt, and 1 cup scalded half-and-half cream (Vegan? Substitute 1 small tin coconut milk). If your soup is too thick, thin it with more stock or water.

Garnish each serving with 1 tbsp fresh or prepared salsa and a pinch of chopped cilantro.

Makes 6 servings