Roasted Pumpkin and Winter Squash Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Pumpkin and squash were commonly available to Native Americans and pilgrim settlers. Use a small cheese pumpkin or sugar pumpkin. Ingredients:
2 cups (1/2-inch) cubed peeled fresh pumpkin (about 2 pounds) |
2 cups (1/2-inch) cubed peeled butternut squash (about 1 1/2 pounds) |
1 tablespoon olive oil |
cooking spray |
3 cups sliced yellow onion (about 2) |
2 teaspoons minced garlic |
4 cups water |
3/4 teaspoon salt |
1/4 teaspoon ground cumin |
1/4 teaspoon ground cinnamon |
1/4 teaspoon freshly ground black pepper |
dash of ground allspice |
Directions:
1. Preheat oven to 400°.
2. Combine first three ingredients in a large bowl; toss well. Place pumpkin mixture on a baking sheet coated with cooking spray. Bake at 400° for 30 minutes or until tender.
3. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion; sauté 8 minutes or until tender. Add garlic; sauté 1 minute. Add pumpkin mixture, 4 cups water, and remaining ingredients; bring to a boil. Reduce heat, and simmer 20 minutes.
4. Place half of pumpkin mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with the remaining pumpkin mixture.
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