Roasted Winter Squash Soup
- Ready In:
- 2hrs
- Ingredients:
- 8
- Serves:
-
24
ingredients
- vegetable oil cooking spray
- 1 2⁄3 lbs large carrots, peeled, quartered lengthwise
- 4 large onions, halved
- 1⁄4 cup olive oil
- 10 1⁄2 lbs butternut squash, halved lengthwise, seeded (about 6 small)
- 12 tablespoons butter
- 10 cups low sodium chicken broth
- chopped fresh parsley
directions
- Preheat oven to 400°F; spray 2 18X12X1 inch baking sheets with nonstick spray. Toss carrots, onions, and oil in large bowl to coat. Arrange squash halves, cut side up, on baking sheets; divide butter among squash cavities. Scatter carrots and onions around squash. Sprinkle with salt and pepper.
- Roast vegetables until tender and golder, stirring carrots and onions occasionally, about 1 hour and 30 minutes. Cool vegetables 15 minutes.
- Working in batches, scoop roasted squash from skins into processor. Add some carrots and onions. Puree until almost smooth (some texture should remain. Transfer puree to heavy large pot after processing each batch. Add 10 cups broth to puree in pot and bring to simmer. Cook 10 minutes to blend flavors. Add more broth by cupfuls to thin, if desired. Season to taste with salt and pepper. (Can be made 2 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm over medium heat, thinning with more broth if desired.) Ladle into soup bowls; sprinkle with parsley.
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Reviews
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It's hard to find a winter squash recipe that doesn't feature sweet spices, so I was happy to find this. Made a batch tonight.... sauteed the leek, onion and carrot in a tablespoon of olive oil right in the soup pot, then added a Kubocha squash that I had microwaved until tender, then added the broth and parsley and two teaspoons of curry powder as Bitter Moon suggested, and simmered all until soft. Used no butter but added half a cup of half and half at the end. Salt and plenty of freshly ground pepper of course. Pureed it with an immersion blender. Delicious!! I will keep this as my go-to squash soup recipe. Thanks so much!
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I made this soup for Thanksgiving and it was a hit. I also added two teaspoons of curry and it added an extra special kick that everyone loved. I also added a little extra salt for personal taste. The only other change I made was to put the squash into the oven 30 minutes before the veggies so I could use the smaller prepackaged baby carrots and save myself some time on peeling. Thanks for the great recipe!
RECIPE SUBMITTED BY
I'm a programmer by day, bread baker by night. To make a living, I do process automation for management at an inbound call center. (It's really not as exciting as it sounds.) Actually, I enjoy my job. There are worse things I could be doing to finance my cooking / baking habits.
I never really knew how to cook growing up. Some of you in the Breads and Baking forum have heard my disastrous story about making Nestle Toll House cookies...
When I went to college and moved out of the dorms, I started to become interested in actually learning how to cook. I had a lactose intolerant boyfriend, and a limited budget, so it made sense to stop eating take-out pizza and Taco Bell every day. I have to credit The Dairy Free Cookbook by Jane Zukin as my first real guide. (I still cook out of it , even though the boyfriend is long gone!)
With that as a start, I set about systematically teaching myself how to cook.
Five years later, I'm getting a reputation from friends and family as being a good cook. I love baking bread from scratch (I could really become a sourdough freak - thanks Donna!) - I can't seem to make enough cinnamon raisin swirl to keep my mom and grandmother happy. I'm enjoying getting back to eating seasonally, eschewing over - processed prepared food in favor of simpler, healthier, better tasting, cheaper meals I make myself. When I set out to learn, I never imagined I'd be making stock, roasting whole chickens, baking bread, or shopping at our local farmer's market. Now I can't imagine going back to the way I used to eat.
I hope someday to learn enough about bread baking to open a local bakery/cafe, somewhere in Westport or Downtown Kansas City. I love my city, and the kind of place I have in mind will be a place that gives back to the community. I want to leave this city a better place for my having been here.
Here's my standard metric for how I review recipes here, because I want my reviews to be helpful and consistent:
***** Fantastic as is. Wouldn't change a thing and will make it often.
0**** Fantastic tweaked a little to suit my tastes. Will make it often.
00*** Had to tweak it alot to get something I would make again.
000** Not very good. May try tweaking it again at some point.
0000* Not good. Probably won't try making again, even with tweaks.
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