Roasted Butternut Squash Soup

"From Moro East cookbook by way of traditional foods blog. I changed up a few things; you could use pumpkin or other winter squash. For the stock you could use chicken or veggie. I am putting an option for those of you that use a crockpot. This soup is very good."
 
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photo by Dienia B. photo by Dienia B.
photo by Dienia B.
Ready In:
2hrs 20mins
Ingredients:
19
Serves:
4
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ingredients

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directions

  • Seed and peel squash; cut into 1 inch cubes.
  • Toss with 4 tablespoons olive oil; season with sea salt and pepper. (I didn't peel it and just sprayed with olive oil pam).
  • Put the cloves of garlic in foil with the squash in oven on cookie sheet.
  • Bake at 425 degrees Fahrenheit for 1 hour; add garlic for the last 20 minutes. You could throw in freezer and cook in crockpot later (I did a couple squash at same time).
  • Meanwhile, in stock pot, brown onion on low with 2 Tablespoons olive oil oil.
  • Add turmeric, chili flakes, pepper, and pinch of cinnamon.
  • Add potatoes; the smaller you cut them the faster the soup will cook. Brown a little. If you are using a crockpot here is where you put everything in and cook it down .
  • Add garlic and squash; the peel will come off when you are cooking and you have strain it out.
  • Add stock and simmer. I added 1/2 chicken stock and 1/2 veggie stock.
  • Add parsley and cilantro if you like the stuff.
  • When potato is soft (40 minutes) or shorter time if potatoes are cut finer.
  • Mash the the soup until blended. After you mash the soup be careful because it will burn easily. For people with a food processor or stick blender use those, you lucky dogs.
  • For garnish:

  • Brown the garlic in butter and turmeric last little bit then add pine nuts watch them they burn REALLY EASILY.
  • Use this as topping in middle of bowl of soup; a glop of yogurt then the fried bits then the green onions.

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<p style=text-align: center;>Hi! If you're looking for grandmas recipe, it might be here .</p> 8726272"
 
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