Celebration Squash Soup

Wednesday, January 27th, 2016

Ah, sigh, I got married to this soup. Well… not married to the soup, but the soup was there… er… this is awkward…

Ahem, so yeah, when I got married I made this bright and pleasant soup as one of our buffet foods. My wedding was a small affair: City hall for a brief ceremony, followed by a party in my home for our closest family and friends. It was fun; good times, even. I made this soup; it was tasty.

This soup reminds me of that time during the first few days of my marriage, getting ready for our honeymoon, and just relaxing… Those were the times… yeah…

Now it’s 6 AM Saturdays and slow-cooker suppers and out-the-door or child will be late for something. Manic or not, I wouldn’t trade it for the world, but every now and then, that nostalgia for simpler days will hit me and I’ll throw this recipe into the family meal plan.

I think my favourite part about this soup is the texture. It’s a blended soup, so all the ingredients (chosen for their orange hues and complimentary flavours) just meld together into a thick, silky broth. Adding some home-made croutons gives it just a little crunch, making for a satisfying yet light meal.

That it’s so easy to make, well that’s just the icing on the cake!

Celebration Squash Soup Recipe

Makes 15-20 portions, depending on the size of the veggies and amount of broth used.


  • 1 medium Butternut Squash
  • 2-4 Carrots
  • 1 small Turnip
  • 2 Sweet Potatoes
  • 1 large Red Onion
  • 4 cloves of Garlic
  • 1 Litre of Soup Broth
  • Salt to taste (about 1/2 a teaspoon)

Add some crispy Bacon on top if you’re looking for something more “healthy-ish” than healthy.


  • Slowcooker/crockpot or large steamer basket and stock pot
  • Blender (immersion or full-sized)
  • Ladle


  1. Prepare the veggies. Peel and roughly cut each of the vegetables into large chunks, basically cut the large enough so they just fit in the steamer basket or slow cooker. Cut the onions into quarters or eights, whatever fits.

  2. Add the veggies to the slow cooker or steamer basket, and cook until tender. In the slow cooker, you should have all the veggies jam-packed together; Add broth until the veggies are just covered and cook on low for 6 hours or high for 2+1/2 hours. If using a steamer basket, add enough water to allow to steam for 45 minutes; if you need to remove the drippings, set it aside for the soup later.

  3. Blend the soup using an immersion blender or carefully in small batches using a full-sized blender. Place a towel over top of the blender and firmly hold it down before starting to blend. As soon as you turn on that blender, the super-heated air is going to expand and try to explode! I’m not kidding, this can be scalding!

    Add broth or water to allow the blender to work its magic.

  4. Mix the soup thoroughly to make sure the broth is fully incorporated together.

  5. If desired, fry up some crispy bacon and crumble it into a bowl. Set it to the side and allow each diner to sprinkle some over top of their own bowl.

  6. Eat within a day or two, or freeze immediately. This recipe doesn’t scale down well, but it’s easily freezable and tastes just as great re-heated.


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