Sunday, October 25, 2015

Roasted Squash Soup for #Sunday Supper









We are talking Warming Trends today on Sunday Supper.  We will be sharing our favorite warm, comfortable dishes to serve up to our families as the weather starts to cool down. 

 

When the cooler weather hits I start craving soups and stews and slow braised pot roasts.  It seems like I am not alone because there is a large group of us today sharing those foods that make us feel all warm and cozy inside regardless of the weather outside.

Today I am sharing my recipe for Roasted Squash Soup.  This is a wonderful soup and you can use any winter squash you happen to have on hand.  I used 2 acorn squash and 1 sweet dumpling squash for today's soup.  The recipe is from The Earthbound Farm Organic Cookbook: Food to Live By.  I love this recipe because it has no cream in it except for the little dollop of Greek Yogurt that I chose to add as a garnish at the end.  The original recipe called for  a garnish of browned butter and toasted hazelnuts. I have also roasted the seeds and used them for garnish in the past.  I  added slightly more garlic than called for because I am a garlic nut.


The recipe takes a little bit of time because you have to roast your squash and garlic but these steps can be done ahead of time and the soup finished another day.  The actual preparation of the soup is not time or labor intensive.

Roasted Squash Soup
slightly adapted from Food to Live By, by Myra Goodman with Linda Holland and Pamela McKinstry

3-4 lbs Winter Squash, cut in half, seeds removed
2 T. olive oil plus more for brushing on squash and garlic
Kosher Salt and Fresh Ground Pepper to taste
1 small head of garlic
2 leeks, white and light green parts, well rinsed and thinly sliced
1 carrot, scraped and thinly sliced
6 c. chicken stock, homemade or store bought
1/4 c. firmly packed brown sugar
Greek yogurt or sour cream for garnish if desired

Brush the squash with olive oil and season to taste with salt and pepper.  Lay flesh (cut) side down on a baking sheet covered with aluminum foil or parchment paper.  Cut the top 1/2" off the garlic and remove the loose, papery skin leaving the head intact.  Brush with olive oil and wrap in aluminum foil.  Place on baking sheet with squash and roast in a 375* oven for 45 minutes to an hour, until the squash is easily pierced with a fork.  Remove from oven and allow to cool.  When cooled scoop out the squash flesh and squeeze out the garlic.  Set aside.

Heat 2 T. of olive oil in a large, heavy soup pot over med low heat.  Add the leeks and carrots.  Cook, stirring occasionally, until the vegetables soften, 10-15 minutes.  Add the squash, garlic and stock to the pan, bring to a boil, reduce heat and simmer for 20-30 minutes.  

Using an immersion blender, puree the soup in the pot.  (if you don't have an immersion blender, you can allow the soup to cool a little and then puree it in a blender or food processor.)  Stir in brown sugar, taste and season with additional salt and pepper if necessary.   Serve garnished with a dollop of Greek Yogurt or Sour Cream, if desired.

Let's take a look at what the others brought to the table today!


Beverages
Desserts
Main Dishes and Soups

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It's easy. You can sign up by clicking here: Sunday Supper Movement.

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24 comments:

  1. Hey, roasting helps warm the house too right? :) Love soups like this and love them totally homemade.

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  2. Roasting the squash is a must, it makes it so much sweeter and delicious, your soup looks great!

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  3. LOVE this cream-free soup---perfect way to warm up all through the winter!!!

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  4. I always forget how much I love squash soup. This sounds like such a flavorful version!

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  5. Beautiful soup. Now that the weather is cooling off, I am ready to make soup. Thank you for sharing this recipe with us.

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    1. I hope you try this soup Sandi, it is a wonderful fall dish.

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  6. What a great idea to make roasted squash soup. I know that I would love this!!

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  7. What a great fall soup! Roasting is worth the extra time because of all the flavor.

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  8. You had me at roasted garlic. This sounds amazing!

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  9. I make a few soups like this and they are always perfect for a cold day - just what you need to warm you and fill you up. Yum!

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  10. I love this soup. It just screams, 'comfort food' when the temperatures drop!

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