Wednesday, March 24, 2010

Roasted Squash Soup

I took a quick (and overdue) trip to see family in the Northwest last weekend and gave my aunt's shiny new kitchen a spin. A wiser cook would have checked the exact equipment in said kitchen before planning a blended soup (no blender/food processor was to be found). I'll take a leaf from Katelyn's book and call the result "rustic." ;)

This was kind of an absurd quantity of soup, btw---there were 6 of us eating it as a first course and we barely made a dent---but why make soup and not fill the pot?

1. Start by roasting the following in salt and oil in a 350 degree oven for an hour or more:
4 acorn squash, halved, seeds removed, brushed with oil and roasted facedown in a pan
1 large or 2 small onions
4 large carrots
2 apples, halved and deseeded
1 head garlic cloves

2. If you don't have a way to blend it later, mash these once they're roasted. The apples, garlic, and squash will mash up no problem. For the onions and carrots, fine chopping might be necessary.

3. Heat 6 cups broth and add the veggies. (If you do have a blender, blend about half the soup now.) Then add about 2 TB finely chopped fresh sage and several handfuls of golden raisins. Season with salt and white pepper. Boil awhile to blend flavors. That's it!

(And yes, this is kinda just a soup version of this, and I've been wanted to turn more squashes into soups ever since this. Not only that, but I served it with this and this - a shitake/sweet white wine/nutmeg version to be exact. Nothing new under the sun...)

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