Thursday, October 1, 2009

spicy ambercup squash soup

a friend at work gave me a ginormous ambercup squash. the first half was devoured in a mash, but for the second half, i decided to challenge myself to make a savory dish yet still let the natural sweetness shine through. the result is a creamy spicy soup with surprise bites of chili beans. a great fall recipe.


  • 1/2 large ambercup squash (~4 cups)
  • 2 tablespoons olive oil
  • 1¼ cups veggie broth
  • 1/2 tablespoon onion powder
  • 1 tablespoon bragg's aminos
  • 1/4 tablespoon smoked paprika
  • 1/4 tablespoon chili powder
  • 1/8 tablespoon cayenne pepper
  • 3/4 cup unsweetened soy milk
  • 1 can chili beans in sauce
preheat oven to 400°f. scoop out the seeds and peel the skin. the skin is edible, but i don't prefer it in this recipe. dice squash up into large cubes and place on a foil-lined cookie sheet. drizzle olive oil on top and use a basting brush or clean hands to coat each piece evenly. bake for 45 minutes, flipping once halfway.

after squash has cooled considerably, chop into several smaller pieces and put in a food processor with the vegetable broth. pulse until the squash becomes thick and creamy, much like the consistency of mashed potatoes. be sure there aren't any large pieces remaining. use a spatula and pour mixture in to a 2-quart sauce pan. add in all the spices, aminos and soymilk, and turn heat to medium temperature. stir often. drain your chili beans, reserving the liquid. after 2-3 minutes, add in 1½ cups of chili beans and 3/4 cup of the reserved chili sauce. continue stirring until small bubbles begin to appear on the surface. serve warm. for presentation, drizzle a little of remaining chili sauce on the surface.

makes 3-4 hearty bowls.

12 comments:

The Voracious Vegan said...

GREAT recipe, it sound just perfect. I love that picture, it looks like a giant soup spaceship! Lovely!

Mihl said...

Adding chili beans sounds like a fantastic idea!

jessy said...

i've never heard of or had an ambercup squash before, miss v.! your squash soup looks like a lovely and tasty way to enjoy the perfect autumn day! mmmmmmmmmm!

Maya said...

I LOVE squash soup!!!

Lauren said...

Sounds great! I need to make a squash soup soon, thanks for the recipe!

Jenn said...

Sounds nice and hearty! I never think to add beans with squash, but it sounds like a great combo.

taleoftwovegans said...

Hmm, I have never head of ambercup squash... the soup looks delicious though. Loving that its squash soup season again!!
-K

Josh said...

I've never had ambercup squash before, but the soup sounds really delicious, I'll be making it sometime soon!

iRaw said...

Yum! I love squash. This looks awesome good!

Debra said...

yummmmm.. wonder if I could get my kids to eat this..

Adam said...

This is awesome for lunch (eh breakfast even) on a chilly morning like this... yup it's 8am and I'm thinking lunch already :)

You're lucky to have such good friends at work. I'd just be careful bringing stuff like this soup in, because soon you're gonna be dubbed the 'office chef', sitting next to some dude that eats lunchables :)

5 Star Foodie said...

Not sure I've ever had an ambercup squash, very curious to look for it! The spicy soup sounds wonderful!