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!
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.
Place the squash, onion, carrot and seeds on a cookie sheet. Sprinkle the olive oil over everything and then add some salt and pepper.
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.
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.
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.
Garnish with a tablespoon of sour cream, swirled on the top and a few of the toasted seeds.
© Copyright 2015 The Lazy Gastronome