Roasted Squash Soup

  • 1 butternut squash
  • 2 acorn squash
  • 2 honey nut squash
  • 1 yellow onion
  • 1 head of garlic
  • 32 oz. vegetable stock
  • 1 Tbsp. salt
  • 1 tsp. garlic salt
  • 1 tsp. paprika
  • 1 tsp. white pepper
  • 1 Tbsp. olive oil
  • drizzle of crème fresh
  • drizzle of avocado oil
  • cilantro for garnish

Cut each squash to roasting size and scoop out any seeds. Place face down on a foiled baking sheet and drizzle all sides with olive oil. Add a quartered yellow onion. Cut a head of garlic in half, drizzle with olive oil, wrap in foil, and add to the pan.

Bake at 375 degrees for one hour. (The butternut squash may need an additional 15 minutes. Just make sure everything is fork tender.)

Scoop out the squash and place in a blender with the roasted onion. Squeeze out the roasted garlic and add to the blender as well. Add 32 oz. of vegetable stock and all spices and blend until smooth. (I had to do this in batches.)

Add blended mixture to a soup pot and warm on the stove until heated through. Serve with a drizzle of avocado oil (olive oil would work too), crème fresh, and cilantro (or parsley).

***Serves 4-6

Wine Pairing Suggestion

Bota Box Nighthawk Black

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