Roasted Squash Soup recipe
Share this:
Technique: Store winter squashes in a cool dry place, many will keep for months – a great way to extend the local bounty.
Taste: Caramelizing squash intensifies flavor and brings out its natural sweetness.
Try: Grilled squash seasoned with nutmeg and cinnamon or mashed in breads or muffins.
Tip: Squash is a good source of fiber and Vitamins A and C.
Yield: Approx. 4 servings (serving size – about 2 cups)
Mayo Clinic Healthy Weight Pyramid serving: 2 carb, 2 vegetable, ½ fat
Ingredients:
1 small butternut squash (2 pounds)
2 teaspoons canola oil, divided
1 cup celery, diced
2 cloves garlic, minced
1 ½ cups spinach, diced
1 ½ cups yellow onion, diced
1 cup carrot, diced
4 cups unsalted vegetable stock
1 teaspoon sage
½ teaspoon nutmeg
1 teaspoon black pepper
Preparation
Preheat the oven to 400 degrees.
Cut squash into half-inch pieces, put in a roasting pan and toss with 1 teaspoon of oil. Roast for 40 minutes or until brown.
Add remaining oil to a large pot. Add vegetables and sauté over medium heat until vegetables are lightly browned. Add stock, spices and squash to pot and simmer for a few minutes.
Carefully puree soup with a stick blender or process soup in batches in a blender or food processor. Return pureed soup to pot and bring back to a simmer. Serve and enjoy!
Click for printable version and nutrition facts.