Velvety Squash Soup

"This is from Cooking Light-the November 2007 issue. I have not tried it yet, but the apple cider, molasses, and curry powder sound interesting to me, plus the baking technique for getting the pulp."
 
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Ready In:
1hr 40mins
Ingredients:
13
Serves:
10
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ingredients

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directions

  • Preheat oven to 425 degrees.
  • Cut each squash in half lengthwise; discard seed and membranes.
  • Place squash, cut sides down, on a jelly roll pan coated with cooking spray.
  • Combine onion and oil, tossing to coat.
  • Spread onion mixture onto pan around squash.
  • Bake at 425 degrees for 45 minutes or until squash and onion are tender.
  • Cool slightly.
  • Scoop out squash pulp from skins; discard skins.
  • Place onion and squash in a Dutch oven.
  • Stir in broth and the next 5 ingredients (through pepper); bring to a boil.
  • Reduce heat; simmer 5 minutes.
  • Place half of squash mixture in a blender.
  • Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.
  • Place a clean towel over opening in blender lid (to avoid hot splatters).
  • Pour into a large bowl.
  • Repeat procedure with remaining squash mixture.
  • Return pureed mixture to pan; stir in half and half.
  • Cook over medium heat 5 minutes or until thoroughly heated.
  • Garnish with thyme, if desired.

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Reviews

  1. I halved this recipe. It is a nice smooth mild soup. Very Satisfying. Fun to make - though not quick and easy.
     
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