Roasted Squash Soup

 

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It seems its been a few weeks since I shared any recipes. I’ve still been cooking, just not taking pictures of any of it 😉 Just eating it instead. Today I’m sharing a soup I made up a few weeks ago over the Christmas holidays.

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I grew a lot of these squash in my garden this year and Ive still got them hanging around in my cold room. They make a lovely soup on the cold days of winter.

Roasted Squash Soup

Ingredients

  • 1 Large Spaghetti Squash
  • 2 large shallots, chopped
  • 2 stalks celery, chopped
  • 3 Tbsp butter
  • 3/4 cup half and half cream
  • 3 cups good chicken stock
  • 3 cloves of garlic
  • 1/2 tsp mild curry powder
  • 1 tsp dried cumin
  • 1 tsp salt

Instructions

  1. Preheat your oven to 425 degrees.
  2. To roast the squash, cut it open and clean out the seeds and place the opened squash onto a cookie sheet lined with parchment paper.
  3. Drizzle with olive oil and sprinkle with salt and pepper, dried cumin and dried cardamon.
  4. Bake in the oven for 30-40 minutes or until you can pierce the flesh easily with a fork.
  5. After the Squash is done, scoop it out and set aside. You want 8 cups of squash.
  6. In a large soup pit with a thick bottom, melt the butter and then add in the shallots, garlic and celery. Cook for 1-2 minutes or until the celery is soft.
  7. Add in reserved squash along with chicken stock, curry powder, cumin and salt.
  8. Bring to a soft boil. Add in cream and warm it up.
  9. Enjoy.
http://rhondasteed.com/roasted-squash-soup

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I served it with grated parmesan on top. Yummo!

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  • February 4, 2016 - 8:39 pm

    Carmen - I’m going to try this one, I love soup, and I’ve never made one with spagetti squash, only butternut. Thanks for sharing.

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