It worked! After a late season batch of 3-Ingredient Zucchini Soup had me longing for more (but there were no more local zucchinis to be found), I decided to try the recipe with winter squash just to see if it would work. Wow. Did it ever. I didn’t have to alter a thing except the squash type and the results were silken and creamy with a vibrant orange hue.

I am a fool for easy recipes that taste complicated, so I’ve renamed this cream soup with its French equivalent: velouté. Each time I make it, I am amazed at the subtle, mellow flavor imparted by just a few garlic cloves. The soup needs no adornment, but I can’t help thinking of add-ins and toppings to dress it up for company, like pesto or a sprinkling of toasted nuts.

2 lb. (900 g.) cubed winter squash like butternut or red kuri, (6 cups
3 to 4 cloves garlic, peeled and sliced
1½ cups/350 ml dairy or vegetable milk
1½ 350 ml. cups water
1 tsp. salt

Place the squash and the garlic in a large saucepan, and add the milk, water and salt. Cover, and bring to a boil. (Watch out – it will have a tendency to boil over.) Reduce the heat to medium-low, and simmer 30 minutes, or until the squash is very soft. Purée the soup until smooth.