Cream of Winter Squash Soup

This is a very simple but incredibly rich and tasty soup for a quick snack at home or for dinner or appetizer on the trail


1 frozen brick of winter squash, or 3C of any dense dry sweet orange winter squash roasted, cubed and mashed

Medium onion

2 tsp olive oil

1/4t Ginger, 1/2 t cinnamon

1 T butter (optional)

Other seasonings to taste

Defrost the frozen squash until it’s soft.  Chop the onion finely and sauté it with the other spices until soft, then stir in the mashed squash and the butter if you want a little extra richness and a few more calories for the trail!

Put the resulting mixture into the food processor and pulse, periodically scraping down the sides of the bowl, until the mixture is fully blended and uniformly finely chopped – no big pieces!  Spread the mixture very thinly onto a solid plastic dehydrator tray or onto parchment paper – no thick lumps! – and dehydrate on fairly low heat (125 or so) overnight.  When dry the resulting product should peel up from the tray and you should feel no moisture though it may still be pliable.  Put this soup ‘bark’ back into the food processor and pulse it into a coarse powder.  Put about 2TBSP of this mixture along with enough cream base powder to make a cup of reconstituted cream (use the label instructions) into a Ziploc for each serving.  At camp, add 1.5C of hot water.  The soup should be ready to eat essentially instantly.

For something a little different, you could add some freeze-dried chicken and peas to the mixture in the Ziploc, or add some finely chopped apple to the onion when it’s sautéing.

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