Chef Justin Hall of FIG Catering shares his recipe for creamy roasted squash soup!
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266 per serving
- 1 acorn squash, halved with seeds removed
- 1 onion, medium dice
- 2 carrots, peeled & medium dice
- 2 celery ribs, medium dice
- 1/4 cup heavy cream
- 4 cup vegetable stock
- 4 sage leaves, minced
- 1 bay leaf
- 3 tablespoons olive oil
- salt and pepper, to taste
Pre-Heat your oven to 350 degrees. Coat the inside of the acorn squash with olive oil, salt and pepper and place it flat side down on a sheet pan. Place the squash in the oven and let bake for 25-30 minutes. Once cooked remove from the oven and let cool for 1 hour. Once cooled scoop out the flesh and place it into a container for later. Then place a large sauce/soup pot on the stove and set the heat to medium-high. Let it sit for 2 minutes until the pan is hot. Once hot coat the pan with olive oil and add the onions, celery, carrots and garlic and saut until lightly brown on the edges. Then add the squash, stock, sage and bay leaf and let simmer for 25 minutes or until all the vegetables are tender. Once finished, puree the soup in a blender until smooth. Add the cream and season to finish. Soup can be served right away or cooled and refrigerated for up to a week.