Roasted Winter Squash Soup
Ready In: 1 hr 15 mins
Serves: 6-8
Ingredients
- 3 lbs winter squash
- 2 tablespoons olive oil, divided
- 1 onion, large, finely chopped
- 3 carrots, finely chopped
- 4 garlic cloves, sliced
- 1 tablespoon fresh thyme
- 1⁄2 teaspoon ground ginger
- 1 tablespoon kosher salt
- 1⁄2 teaspoon cayenne pepper
- 1⁄2 cup dry sherry
- 8 cups chicken broth
- 14 ounces evaporated milk
- 1⁄2 teaspoon black pepper, freshly ground, fine, to taste
- 1⁄8 teaspoon nutmeg, freshly grated
Directions
- Preheat oven to 400 degrees F. Cut squash into quarters, remove seeds & loose membranes. Rub cut surfaces with 1 tablespoon of the olive oil. Roast squash for 40 minutes on flat sheet. Test for doneness by seeing if a fork easily penetrates flesh. When soft, cool to workable/room temperature.
- While squash is roasting, prepare the onions, carrots & garlic. Saute the onion & carrot in a large soup pot until the onion is translucent & slightly caramelized, about 15 minutes on low heat. Add garlic and saute another 10 minutes, taking care not to brown the garlic. Add the seasonings (thyme, ginger, cayenne, salt) & cook an additional minute. Take off heat until the squash is cool enough to peel.
- Peel & coarsely chop the roasted squash. Add the squash to the soup pot. Saute the squash 5 minutes over medium heat - taking care not to brown the garlic. When the squash is hot & maybe beginning to stick a bit, add the sherry. Stir well, then add the chicken broth. Let simmer with frequent stirring about 20 minutes or until thick.
- Finish soup by adding 12 ounces (1 can) evaporated milk (NOT condensed!). Add finely freshly ground black pepper & fresh grated nutmeg to pot & stir to mix just before serving. Adjust salt & serve.
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