I can't express how happy I am that fall is just about here and soups are the "in" thing right now. Well, they are in for me. This has to be one of my favourite fall soups. It really reminds me of cooler temperatures, fresh air and crunchy leaves.
I add chillies to this soup to give it a bit of a kick. If you don't like it spicy, just leave them out or just add a little amount.
Spiced Roasted Squash Soup
1 squash (apprx 2lb/1kg), peeled and chopped into cubes
1 large onion, chopped
4 garlic cloves, crushed
2 1/2 Cups/600 ml of chicken or vegetable stock
1/2 Cup/120 ml of white cooking wine
1/2 Cup/120 ml of cooking cream plus 2 tablespoons for garnish
salt and pepper to taste
A few chopped chillies (optional)
Parsley for garnish (if you like)
Preheat oven to 350 degrees F. Roast squash in a roasting tin with salt, pepper and a drizzling of olive oil. Leave to roast for approximately 50 minutes or until soft and lightly scorched.
Meanwhile in a large pot over high heat add a tablespoon of olive oil, garlic, chillies (if using) and onions. Cook for about 5 to 8 minutes stirring constantly so it does not stick and burn. Reduce heat to medium and add a splash of the wine. Continue this method until all the wine has absorbed and the onions have caramelized. This will take about 20 to 30 minutes. Then add the stock, reduce heat to low and cover.
Remove squash from oven and add to the pot. Give it a good stir and turn off heat. Blend in a blender or using a held one straight in the pot. Once you have a smooth texture, add the cooking cream and turn heat back on for just a few minutes to help blend the flavours.
Serve piping hot with a swirl of cream on top and fresh black pepper. Goes great with any breads for a real filling meal.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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