Roasted Squash Soup
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 296
- Total Fat
- 18
- Saturated Fat
- 7
- Carbohydrates
- 35
- Dietary Fiber
- 5
- Sugar
- 10
- Protein
- 5
- Cholesterol
- 31
- Sodium
- 1169
- Total: 1 hr 10 min
- Active: 20 min
Ingredients
1 butternut squash, halved and seeded
1 acorn squash, halved and seeded
1 baking pumpkin, halved and seeded
6 cloves garlic
1 large red onion, quartered
1/4 cup olive oil
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh thyme
Kosher salt and freshly ground black pepper
5 cups vegetable stock
3/4 cup heavy cream
Couple grates of fresh nutmeg
1/2 cup pumpkin seed granola, for garnish
Directions
- Preheat the oven to 400 degrees F.
- Divide the squash/pumpkin (cut-side up), garlic and onions between 2 sheet pans. (Keep the onions and garlic together.) Drizzle over the olive oil and rub to fully coat everything in the oil. Season with the sage, rosemary, thyme and some salt and pepper. Flip the squash so they are cut-side down and roast until fork-tender, 40 to 45 minutes. Allow the squash to cool slightly, about 5 minutes.
- While the squash cool, heat the stock and heavy cream in a large pot over medium heat. Add the roasted onions and garlic and bring to a simmer.
- Scrape out the flesh of the squash and add to the pot. Using an immersion blender, puree the soup to your desired consistency. Grate over the nutmeg to taste and adjust other seasonings, as needed.
- To serve, ladle the soup into bowls and sprinkle over the granola.