Saturday, October 30, 2010

Roasted Squash Soup

Roasted squash soup with seasoned pumpkin seeds.
We grew a handful of butternut squash in the garden this year and a friend at the office gave me more!  Who likes soup?

I started with a squash, pear, and 1/2 a purple onion.  Soup is such a great way to use up odds and ends.
Clean, peel the squash (not the pear), chop, and place veggies on a sheet pan with a splash of olive oil, salt, pepper and a sprig or rosemary or other seasoning.

Roast in a 400F oven for 30-45 minutes until lightly roasted and cooked through but not too much caramelizing.

After roasting the veggies, remove the center stalk of the rosemary sprig if used.  Add veggies, coconut milk, and chili powder to blender and puree until smooth.  Pour into a sauce pan and cook for a bit until heated through.  Re season.  If the soup is too thick, add a bit of water.

The boys had their soup with whole wheat dinner rolls and banana-strawberry smoothies.  A filling meal.


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