Roasted Winter Squash Soup
If you have around 1 hour and 40 minutes to spend in the kitchen, Roasted Winter Squash Soup might be a tremendous gluten free, lacto ovo vegetarian, and primal recipe to try. This recipe serves 6 and costs $1.99 per serving. One serving contains 287 calories, 9g of protein, and 12g of fat. 64 people have made this recipe and would make it again. This recipe from Freerange Human requires pear, walnuts, onion, and fresh sage. A couple people really liked this soup. It will be a hit at your Autumn event. Overall, this recipe earns a super spoonacular score of 86%. Similar recipes are Roasted Apple And Winter Squash Soup, Roasted Winter Squash, Pear And Leek Soup, and The Balanced Diet: Five Spice Roasted Winter Squash Soup.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 90 minutes
Ingredients:
freshly ground black pepper to taste
3 Tbs pastured butter or ghee
6 cups chicken stock (see note)
1 Tbs fresh chopped sage
pinch of ground allspice
fresh lemon juice to taste
1 medium onion peeled and coarsely chopped
1 small gala apple or asian pear, peeled, cored, and diced
sea salt to taste
¼ cup chopped walnuts toasted
2lbs winter squash (acorn, hubbard, butternut etc.) halved and seeded
Equipment:
oven
baking sheet
frying pan
sauce pan
food processor
blender
Cooking instruction summary:
Preheat oven to 375° F.Pour 2 cups chicken stock in a baking sheet and place squash face down on the sheet. The chicken stock in the pan will steam the squash while it's roasting and add a little more flavor.Place squash in oven and bake until tender, about 1 hour. Let cool slightly.While the squash is roasting, melt butter in medium saucepan over medium heat.Add onion, sage and allspice and reduce heat to low. Cover and cook until onions are tender, about 10 minutes.Stir in apple and remaining stock. Bring to a simmer and cook uncovered until apple is tender. About 15 minutes.Scoop out squash pulp and add to pan and simmer for about 5 minutes. Let soup cool slightly.Strain off all liquid and set aside for later use.Purée squash mixture in food processor or blender until smooth.Add purée back to pan and add liquid back into soup until desired consistency is reached.Add salt and pepper to taste. Garnish with toasted walnuts and sage butterMelt butter in a small saucepan over medium heat until it browns stirring occasionally. About 10 min.Once butter is browned, stir in sage and remove from heat.
Step by step:
1. Preheat oven to 375° F.
2. Pour 2 cups chicken stock in a baking sheet and place squash face down on the sheet. The chicken stock in the pan will steam the squash while it's roasting and add a little more flavor.
3. Place squash in oven and bake until tender, about 1 hour.
4. Let cool slightly.While the squash is roasting, melt butter in medium saucepan over medium heat.
5. Add onion, sage and allspice and reduce heat to low. Cover and cook until onions are tender, about 10 minutes.Stir in apple and remaining stock. Bring to a simmer and cook uncovered until apple is tender. About 15 minutes.Scoop out squash pulp and add to pan and simmer for about 5 minutes.
6. Let soup cool slightly.Strain off all liquid and set aside for later use.Purée squash mixture in food processor or blender until smooth.
7. Add purée back to pan and add liquid back into soup until desired consistency is reached.
8. Add salt and pepper to taste.
9. Garnish with toasted walnuts and sage butter
10. Melt butter in a small saucepan over medium heat until it browns stirring occasionally. About 10 min.Once butter is browned, stir in sage and remove from heat.
Nutrition Information:
covered percent of daily need
