Thursday, January 20, 2022

Squash Soup

 Our snow melted here yesterday but woke up to a cold 28 degree morning and another 1.5 inches of fresh snow and a little ice. This winter has been a snowy one for us

 I received an email recently from a young cook asking questions about how to use her canned, dried and frozen food preserves. So I decided I wanted to do a couple posts about cooking with home preserved foods. People ask me all the time what do I preserve. The answer is what grows well in my area, what preserves the easiest and best and what I have developed recipes for over the years that I know my family will eat. These are not fancy recipes but rather just old fashioned stick to your ribs cooking on a budget. 

In a time of rising  food prices and increasing shortages it seemed an appropriate subject to cover. I started to name the next couple of posts recipes cooking by the seat of your pants. Maybe guerilla cooking!

Anyway I thought I would post recipes for a bit showing how I use my preserved foods from my gardens and how I keep a stocked pantry and freezer. 

I am going to start with a recipe for squash soup. In the picture above are 3 vacuum seal bags. Two are yellow squash from my garden sliced and cooked until done then partially mashed but still with a few squash chunks. Once mashed I put them in square rubbermaid containers and freeze. Once frozen I remove them from the container and slip inside a vacuum seal bag and seal. They are then stored frozen in my freezer. They stack well this way.  I have several recipes that I have developed over the years that I use this in. One is squash soup. The other bag is a bag of frozen chicken broth and a quart of canned chicken broth could be substituted. 

I add them to a pan on the lowest heat and slowly let them melt and simmer a bit. 

Then I run my immersion blender though it for just a swipe or two to puree it. 

Since this is a cream soup my next additions will be dairy. Remember you do not want to boil dairy but just a soft simmer is best. I did throw in a Tablespoon of chicken base for a deeper flavor and a small cup of diced ham that I had in the door of the freezer chopped up well.

Next I added a cup of water to a quart jar and 5 Tablespoons powdered milk. To this mixture I added 4 Tablespoons All Purpose flour. Put the lid on and shake well.  I want to make the point here that if you have it half and half or whipping cream could be added instead. However I keep powdered milk, evaporated canned milk and shelf stable milk on hand almost always. I added my milk and flour slurry to the hot squash mixture and stirred while adding and continuing to simmer and stir until thickened.

I threw in a hand full, maybe a cup, of sharp cheddar. I also threw in a small chunk of pepper jack that I found in the bottom drawer of the fridge. It gave it a nice little bite. 

And there you go! My cream of squash soup with ham and cheese added for a little something extra. Thick and rich with a little cheesy goodness. The perfect warm and rich soup for a nice bowl on a snowy winter afternoon. We will have this for lunch and any leftovers for supper with some ham and cheese sandwiches. 

Blessings from The Holler

The Canned Quilter


I can also be found at



  1. Sounds delicious! I have some picky eaters where squash is concerned-I may have to try this!

  2. Thanks for sharing your recipe! I have some sliced & frozen yellow squash in the freezer that I need to use up, will give your soup a try. I love how you changed it up using bits from your fridge.


Feel free to challenge me, disagree with me, or tell me I’m completely nuts in the comments section of each blog entry, but I reserve the right to delete any comment for any reason whatsoever (abusive, profane, rude, or anonymous comments) – so keep it polite, please. Also I am not a free advertisement board if you want to push a product on my comments I will delete you fast !!!

Related Posts with Thumbnails