aotr34   April 5, 2016   Comments Off on
Roasted Winter Squash Soup


This creamless velvety soup uses two different winter squashes: acorn and kabocha squash. The kabocha squash adds a surprising sweetness to this soup, which is seasoned with ginger and garlic.


Servings: 6 | Prep Time: 15 min | Cook Time: 1 hour 15 min

INGREDIENTS


3 acorn squash, halved and seeded
1 kabocha squash, halved and seeded
2 tablespoons olive oil, divided
1 large Vidalia onion, coarsely chopped
3 carrots, peeled and chopped
3 ribs celery, sliced
2 cloves garlic, minced
1 teaspoon grated fresh ginger
1/2 tablespoon salt
1/4 teaspoon freshly ground black pepper
4 cups vegetable stock
2 tablespoons chopped fresh parsley for garnish

DIRECTIONS

Preheat the oven to 400˚ F.​
Brush the inside of the squash with 1/2 tablespoon of olive oil. Place the squash, cut side down, on a rimmed baking sheet and fill bottom with 1/4 inch water. Roast for 40 minutes.
Heat the remaining 1 1/2 tablespoons of olive oil in a stockpot over medium heat. Add the onions, carrots, and celery and sauté for 6-8 minutes. Add the garlic, ginger, salt and pepper and continue to sauté for an additional 5 minutes.
Scoop out the flesh of the kabocha and acorn squash and add to the stockpot.
(Optional, reserve the shell of the acorn squash to use as a ‘bowl’ for serving the soup. Make sure to leave an inner rim of squash so the ‘bowl’ does not collapse).
Add the vegetable broth to the stockpot. Bring to a boil over medium heat. Then reduce the heat to simmer and cook for 30 minutes.
Puree the soup using an immersion blender. If you prefer a chunkier, thicker soup, as pictured here, then puree briefly. Additional broth can also be added for a thinner consistency.
Serve inside the acorn squash bowls and garnish with parsley.
Roasted Winter Squash Soup



3 acorn squash, halved and seeded
1 kabocha squash, halved and seeded
2 tablespoons olive oil, divided
1 large Vidalia onion, coarsely chopped
3 carrots, peeled and chopped
3 ribs celery, sliced
2 cloves garlic, minced
1 teaspoon grated fresh ginger
1/2 tablespoon salt
1/4 teaspoon freshly ground black pepper
4 cups vegetable stock
2 tablespoons chopped fresh parsley for garnish