Creamy Roasted Squash Soup

Start your Thanksgiving meal (or any chilly fall dinner) with a creamy soup made from the treasures of the colder weather – winter squash!

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Give it a try – its pretty easy …

What you need:

  • 1 Large acorn squash (or any winter squash, except spaghetti)
  • 1 Large carrot
  • 1 medium onion
  • 1/8 cup olive oil
  • salt and pepper
  • 2 cups chicken broth
  • 2 Tablespoons dried, rubbed sage
  • ¼ teaspoon ground thyme
  • 1/8 teaspoon turmeric
  • 1/8 teaspoon garlic salt
  • pinch of red pepper flakes
  • ¾ cup whipping cream
  • ¼ cup sour cream, plus 1 Tablespoon per bowl

How to Do it:

Cut the squash in half and clean out the inside, but save some seeds to toast for a garnish.

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Place the squash, onion, carrot and seeds on a cookie sheet.  Sprinkle the olive oil over everything and then add some salt and pepper.

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Place in the oven at 350 degrees.  Bake for about 15 minutes – then remove the seeds.  If they start popping, they are done (and most likely all over the oven, as mine were!).  Bake the vegetables another 20 minutes – until the squash and the carrot are tender.

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Remove from the oven and let cool.

Scoop all the meat out of the squash and place all the vegetables in a food processor with the broth and the herbs.  Process until smooth.

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Move the puree to a sauce pan and simmer on medium-low for about 20 minutes.  Add the cream and ¼ cup of sour cream.  Simmer until heated through.

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Garnish with a tablespoon of sour cream, swirled on the top and a few of the toasted seeds.

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Serve hot!

Serves 4

 

© Copyright 2015 The Lazy Gastronome