Roasted Winter Squash Soup

Name: Roasted Winter Squash Soup
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6-8 serving(s)
Ingredients: 3 lbs winter squash; 2 tablespoons olive oil, divided; 1 onion, large, finely chopped; 3 carrots, finely chopped; 4 garlic cloves, sliced; 1 tablespoon fresh thyme; 1/2 teaspoon ground ginger; 1 tablespoon kosher salt; 1/2 teaspoon cayenne pepper; 1/2 cup dry sherry; 8 cups chicken broth; 14 ounces evaporated milk; 1/2 teaspoon black pepper, freshly ground, fine, to taste; 1/8 teaspoon nutmeg, freshly grated

Submitted by Busters friend

"Pumpkin and winter squash are so nutritious & versatile. I just love them. Rich taste, full of beta carotene, filling but not fattening & inexpensive - gotta love these vegies! Used a Golden Butternut to make this soup last night. It was the first use of our version of Sherry Peppers (habaneros, cinnamon sticks, allspice berries, black peppercorns in dry sherry) - turned out mighty well. I subbed hot pepper & dry sherry into this recipe as Bermuda Sherry Pepper is hard to come by. The squash cooked down to a beautiful thick orange base that did not need pureeing - the carrot bits were soft too but added a bit of texture which was appealing. Keeps well for reheating in microwave without separating too. Posting at request of DN who wants the recipe after tasting. We served with hot fresh Recipe#118283 made with rosemary & sultanas."

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Ready In:: 1hr 15mins
Ingredients:: 14
Serves:: 6-8

ingredients

3 lbs winter squash
2 tablespoons olive oil, divided
1 onion, large, finely chopped
3 carrots, finely chopped
4 garlic cloves, sliced
1 tablespoon fresh thyme
¹⁄₂ teaspoon ground ginger
1 tablespoon kosher salt
¹⁄₂ teaspoon cayenne pepper
¹⁄₂ cup dry sherry
8 cups chicken broth
14 ounces evaporated milk
¹⁄₂ teaspoon black pepper, freshly ground, fine, to taste
¹⁄₈ teaspoon nutmeg, freshly grated

directions

Preheat oven to 400 degrees F. Cut squash into quarters, remove seeds & loose membranes. Rub cut surfaces with 1 tablespoon of the olive oil. Roast squash for 40 minutes on flat sheet. Test for doneness by seeing if a fork easily penetrates flesh. When soft, cool to workable/room temperature.
While squash is roasting, prepare the onions, carrots & garlic. Saute the onion & carrot in a large soup pot until the onion is translucent & slightly caramelized, about 15 minutes on low heat. Add garlic and saute another 10 minutes, taking care not to brown the garlic. Add the seasonings (thyme, ginger, cayenne, salt) & cook an additional minute. Take off heat until the squash is cool enough to peel.
Peel & coarsely chop the roasted squash. Add the squash to the soup pot. Saute the squash 5 minutes over medium heat - taking care not to brown the garlic. When the squash is hot & maybe beginning to stick a bit, add the sherry. Stir well, then add the chicken broth. Let simmer with frequent stirring about 20 minutes or until thick.
Finish soup by adding 12 ounces (1 can) evaporated milk (NOT condensed!). Add finely freshly ground black pepper & fresh grated nutmeg to pot & stir to mix just before serving. Adjust salt & serve.

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RECIPE SUBMITTED BY

Busters friend

Pleasure Island, 73

First about Buster: Buster moved onto whatever comes next on February 26, 2008. He was just shy of five years old. I miss him terribly. He came into our lives when he ran out in front of my car late one night as I was driving home. A just under 4 pound ball of kitten fluff, complete with an ostrich boa tail that stayed straight up as he assessed his new domain. He became a 19 pound longhaired beast who guarded our house (he followed any new guests or servicepeople the entire time they are on the property) & even killed copperheads (among other things with his hunting buddy, Fergus the short-tailed)! Friends never saw his formidible side as he smiled at them & uttered the most incongruent kitten-like mews as he threaded legs! He liked to ride in the car & came to the beach. There are Buster-approved recipes in my offerings - however, HE decided which he wanted to consider - Buster demonstrated he liked pumpkin anything - ALOT -LOL!!! Copperhead count 2006 - Buster 2 (10 inchers w/yellow tails) 2007 - Buster & Roxie 1 (a 24 incher!) Buster woken from beauty sleep - http://www.recipezaar.com/members/home/62264/DSCN0335.JPG Big whiskers - http://www.recipezaar.com/members/home/62264/DSCN0333.JPG For those of you who gave kind condolences - thank you so very much. http://www.recipezaar.com/bb/viewtopic.zsp?t=250301 I love to cook & incorporate techniques from Southern/Mid Atlantic roots (grits, eastern NC BBQ shoulders, Brunswick stew, steamed crabs & shrimp & shellfish, hushpuppies, cornbread, greens, shad roe, scrapple) with Pacific Rim foods & techniques aquired while living in Pacific Northwest, fish & game recipes learned while living in Rocky Mountain region & foods/techniques learned travelling to the Big Island & up into BC & Alberta & into the Caribbean. The Middle Eastern/African likes I have are remnants of my parents who lived for many years in North Africa & Mediterranean before I was thought of. Makes for wide open cooking! Since moving back east we try to go annually in the deep winter to Montreal (Old Montreal auberges & La Reine) & Quebec City (Winter Carnival & Chateau Frontenac)- for unctuous foie gras & real cheeses, French & Canadian meals prepared & served exquisitely, fantastic music & wonderful people - with the cold helping burn off some of the calories! I love putting in our aluminum jonboat & heading across the Intracoastal Waterway (ICW) to the barrier islands for foraging & exploring! Bodysurfing is a lifelong sport for me - one that a person's body never seems to forget how to do, once the knack is learned (thank goodness!) I especially miss cool summers & foggy/drizzly days & fall mushroom foraging/anytime of year hot springing in WA, OR, MT, ID, BC & Alberta.

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