The recipes for the Fall Coronation feast of Roak and Elizabeth was predominantly Italian, the soup was not, it’s French.  I chose it because squash is such a fall harvest food item.  The recipe can be made with pumpkin but truthfully, I don’t like it that way.

Winter Squash Soup

  • 5 1/2 lbs winter squash
  • 4 cups almond milk
  • 1 cup chicken broth (if needed)
  • 4 tbsp butter
  • salt

Seed and peel your squash, cube them and roast.  (I had limited roasters in the rental hall so I roasted the squash in the skin and peeled after).   Once the squash are fork tender, combine with almond milk, butter, salt and puree until smooth (our soup was almost a paste so we used the chicken broth).   Return to heat and serve warm.

NOTE:  Do not use commercially produced almond milk, most of it is enhanced and flavored with vanilla and other flavorings.  Medieval almond milk isn’t difficult to make – all you need is a blender, 4 cups of water and 2/3cup of blanched almonds.  Blend the water and almonds together for a minute, let settle and pour off the liquid.  Voila, almond milk.