Roasted Pumpkin Soup

Name: Roasted Pumpkin Soup
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 4 cups, 4 serving(s)
Ingredients: 2 3/4 lbs sugar pumpkin or 2 3/4 lbs butternut squash, halved and seeded; 1 onion, peeled and quartered through the stem; 2 shiitake mushrooms, stemmed, caps wiped clean; 1 garlic clove, peeled; 1/2 cup olive oil; coarse salt & freshly ground black pepper; 5 cups low sodium vegetable broth

Submitted by Chef #1082664

"From Martha Stewart"

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Ready In:: 45mins
Ingredients:: 7
Yields:: 4 cups
Serves:: 4

ingredients

2 ³⁄₄ lbs sugar pumpkin or 2 3/4 lbs butternut squash, halved and seeded
1 onion, peeled and quartered through the stem
2 shiitake mushrooms, stemmed, caps wiped clean
1 garlic clove, peeled
¹⁄₂ cup olive oil
coarse salt & freshly ground black pepper
5 cups low sodium vegetable broth

directions

Preheat oven to 450 degrees. Cut pumpkin into 2-inch pieces. Combine pumpkin, onion, mushrooms, and garlic on a rimmed baking sheet. Add oil and 2 teaspoons salt; toss to coat, then spread in a single layer. Roast until pumpkin is tender when pierced with the tip of a sharp knife, about 30 minutes, rotating pan and tossing vegetables halfway through. Let cool, then remove skins.
Transfer vegetables to a medium saucepan; heat over medium. Pour in 2 cups stock; puree with an immersion blender until smooth. With the blender running, slowly add remaining 3 cups stock, and puree until smooth. Bring soup just to a simmer. Remove from heat, and season with salt and pepper. Cover to keep warm.