Roasted Winter Squash Soup
1 medium butternut or acorn squash washed (cut in half from stem to base)
1-2 tablespoons olive oil
2 tsp butter
1/2 medium onion, chopped
4-5 cloves of garlic, minced
3 carrots, diced
1/2 tsp coriander
1 tsp curry
Up to 1/8 tsp cayenne pepper
3-4 cup vegetable stock
2-3 Tbs. cream or sour cream (optional)
Chopped mixed fresh herbs: chives, parsley, cilantro for garnish
Instructions:
Preheat the oven to 375. Remove the seeds and set aside to prepare later.
Place the squash cut side down onto a parchment lined pan that has sides. Place the pan in the middle of the oven and roast for 40-45 minutes. Squash should test fork tender. Remove from the oven and allow to cool so that the squash is easy to work with.
While the squash is roasting, heat the oil and melt the butter in a large saucepan. Add the onion, and carrots and allow to cook over low/medium heat until they start to become tender, stir occasionally. Add the garlic and continue to cook another 4-5 minutes over low to medium heat, do not allow the garlic to brown. Remove the pan from the heat and scoop out the squash and add the roasted squash to the vegetables.
Mix in the seasonings and the vegetable stock. Simmer 20-25 minutes. Puree the soup with an immersion blender or in a traditional blender on a low speed 2-3 cups at a time. Serve or add cream or sour cream to the soup. Or
serve soup and pass sour cream. Sprinkle with herbs for garnish.
Farm Kitchen Tip: This is a great recipe to transform your Thanksgiving squash table decorations into a delicious and warming soup. Serve as is or add a dash of cream or sour cream to the soup and stir. Or you may prefer to serve soup with a sour cream dollop on top for a festive presentation. Sprinkle with herbs for garnish for a fresh taste a bit of color.
Recipe & photo provided by Jenn Borealo
Culinary & Education Specialist at Alstede Farms
