Roasted Winter Squash Soup |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 24 |
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I really liked this soup! The only change I made was to halve the recipe, and to add a couple teaspoons of curry powder. I also used a stick blender instead of a food processor. The squash by itself straight out of the oven was delicious, and the soup even more so. I served this in hollowed out roasted mini pumpkins, and it made a stellar presentation. I will definitely make this soup again for myself. I think it would also be very good drizzled with some yogurt and sage. [Bon Appetit, November 2005] 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:
1. 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.
2. Roast vegetables until tender and golder, stirring carrots and onions occasionally, about 1 hour and 30 minutes. Cool vegetables 15 minutes.
3. 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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