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

• Drunken Pumpkin Spice Latte by Hezzi-D's Books and Cooks
• Hot Mulled Caramel Apple Sangria by The Crumby Cupcake
• Mexican Atole by Curious Cuisiniere
• Gluten Free Hot Spiked Apple Cider by Gluten Free Crumbley

Desserts

• Apple Pear Crisp by The Freshman Cook
• Bananas Foster by Pies and Plots
• Chocolate Hazelnut Lava Cake by Brunch with Joy
• Fudge Pudding Cake by Cosmopolitan Cornbread
• Honeycrisp Apple Tart by The Redhead Baker
• Pumpkin Cheesecake in Pumpkins by Desserts Required
• Warm Cardamom and Coconut Rice Pudding by Fearless Dining

Main Dishes and Soups

• Beef Brats and Beans Soup by Cindy's Recipes and Writings
• Beef Pot Pie with Herbed Biscuits by From Gate to Plate
• Best Ever White Bean and Mushroom Soup by Pancake Warriors
• Braised Venison with Plums by Food Lust People Love
• Butternut Squash Chili by Amee's Savory Dish
• Butternut Squash Risotto with Pears and Sage by The Wimpy Vegetarian
• Carbonnade Flamande by Tara's Multicultural Table
• Classic Italian Meat Sauce by That Skinny Chick Can Bake
• Creamy Cauliflower Broccoli Cheese Soup by Cupcakes & Kale Chips
• Hearty Chickpea Soup by The Food Hunter's Guide to Cuisine
• Creamy Stove-Top Alfredo with Bacon and Green Beans by Peaceful Cooking
• Crockpot Creamy Chicken and Noodles by Confessions of a Cooking Diva
• Curry Debal by Palatable Pastime
• Easy Sweet Potato Soup by Healing Tomato
• Easy Zuppa Toscana Soup Copycat by Fantastical Sharing of Recipes
• French Onion Soup by Grumpy's Honeybunch
• Gingered Butternut Squash Soup by Noshing With The Nolands
• Hearty Turkey Lentil Soup by A Gouda Life
• Hearty Vegetable Beef Soup by Party Food and Entertaining
• Mango Habanero Sauce by What Smells So Good?
• Oxtail Stew by Nosh My Way
• Pumpkin Cinnamon Rolls with Maple Cream Cheese Frosting by Serena Bakes Simply from Scratch
• Red Lentil Soup by My San Francisco Kitchen
• Roasted Squash Soup by A Day in the Life on the Farm
• Turkey Enchilada Casserole with Salsa Verde by Food Done Light
• Slow Cooker English Roast by Wholistic Woman
• Slow Cooker Lamb Rogan Josh by Caroline's Cooking
• Easy Slow Cooker Pot Roast with Mushroom Gravy by Feeding Big
• Slow Cooker White Chicken Chili by Renee's Kitchen Adventures
• Spice Rubbed Braised Beef by FamFriendsFood
• Spicy Meatball Tortilla Soup by The Weekend Gourmet
• Sweet Potato Soup with Bacon by Cooking Chat
• Turkey Chipotle Chili by The Complete Savorist
• Tuscan White Bean Soup with Ham by Big Bear's Wife

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