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Roasted Squash Soup
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Main Ingredient
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Category: Soups
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Cuisine: American
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Prep Time: 15 min(s)
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Cook Time: 90 min(s)
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Recipe Type: Private
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Source:
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Tags:
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Notes:
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Posted By: pjd50368
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Posted On: Dec 27, 2021
Number of Servings:
Ingredients:
- 1 - squash (~4-5 lbs) halved and seeded
- 1/4 cups - olive oil
- 1 - potato chopped
- 1 - onion chopped
- 6 cloves - garlic minced
- 8 cups - chicken stock
- 1/4 cups - ruby port
- 1/2 teaspoons - allspice
- - salt to taste
- - pepper to taste
- - pumpkin seeds for garnish toasted
- 2 tablespoons - unsalted butter
Directions:
Preheat oven to 450F
Brush the cut surfaces of the squash with 2 T of the oil and bake on a cookie sheet until tender, about 45 minutes. Let cool and scrape out the flesh into a bowl.
Heat the remaining 2 T of oil in a soup pot over high heat until hot. Add the potato, onion, and garlic, and cook, stirring for 5 minutes. Add the stock and bring to a boil. Stir in the cooked squash, port, and allspice, and cook at a low simmer for 40 minutes.
Puree the hot soup with an immersion blender.
Add additional stock if necessary to arrive at the desired consistency. Add salt and pepper. Swirl in the butter.
Serve in soup bowls and garnish with pumpkin seeds.
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