Roasted Winter Squash Soup
Categories: Soup Salad
1 lg winter squash-butternut/buttercup (2 ½ lb) – PEELED – SEEDED-CUT 2” PIECES
2 medium onions peeled and quartered
3 cloves garlic, peeled
2 tart, firm apples – peeled-cored-quartered
2 T extra virgin olive oil
Salt and Red chili powder to taste
2/3 T brown sugar
Tabasco – couple of drops
4 – 5 c chicken stock
* Preheat oven to 400 degrees. In a large roasting pan, toss the squash, onions, garlic, and apples with the oil to coat. Mix together the seasonings, season well with this mixture. Roast, stirring every 10 minutes, until the vegetables are fork-tender and lightly browned, about 40 minutes.
* Put half of the vegetables with 2 cups of the stock in a food processor and puree until smooth. Repeat with the remaining vegetables and broth. Return pureed mixture to the pot. If the soup is too thick, add more broth. Correct the seasoning and heat to a simmer.
2 medium onions peeled and quartered
3 cloves garlic, peeled
2 tart, firm apples – peeled-cored-quartered
2 T extra virgin olive oil
Salt and Red chili powder to taste
2/3 T brown sugar
Tabasco – couple of drops
4 – 5 c chicken stock
* Preheat oven to 400 degrees. In a large roasting pan, toss the squash, onions, garlic, and apples with the oil to coat. Mix together the seasonings, season well with this mixture. Roast, stirring every 10 minutes, until the vegetables are fork-tender and lightly browned, about 40 minutes.
* Put half of the vegetables with 2 cups of the stock in a food processor and puree until smooth. Repeat with the remaining vegetables and broth. Return pureed mixture to the pot. If the soup is too thick, add more broth. Correct the seasoning and heat to a simmer.