Roasted winter squash soup Recipe

Home -> [Appetizers, Roasted, Soups & Stews, Squash, Vegetables] -> [Roasted winter squash soup Recipe]

Roasted winter squash soup

Artist:	_	Yield:	6
Categories:	Appetizers, Roasted, Soups & Stews, Squash, Vegetables	Rating:	0
Favorites	Add to Favorites	Print Recipe

Ingredients:

1	large	Acorn squash
1/4	cup	Walnuts, shelled
1	tsp	Olive oil
1	med	Leek, chopped
1	tbsp	Olive oil
1	tbsp	Sage, chopped or
1	tsp	Dried sage
1/8	tsp	Five-spice powder
4	cup	Vegetable or other stock
1/2	tsp	Salt
1/4	tsp	Pepper
1	med	Apple
1		Preheat oven to 375¦F.

Procedures:

1	Halve and seed the squash.
2	Turn the cut side down and bake on a cookie sheet or in a shallow roasting pan until the flesh is tender, 45 minutes to 1 hour.
3	Combine the walnuts with the olive oil and spread on a cookie sheet.
4	Roast the walnuts alongside the squash until they turn deep brown, 7-8 minutes.
5	Set aside.
6	Meanwhile, in a heavy pot, saut?the leek in the olive oil for 1-2 minutes.
7	Add the sage and five-spice powder.
8	Cover and cook until the leek is soft, about 10 minutes./ add the stock, salt and pepper and bring to a simmer, then uncover.
9	Peel, core, and dice the apple.
10	Add it to the simmering stock and cook until soft, about 15 minutes.
11	Remove the squash from its shell.
12	Dice and add to the pot.
13	Simmer for a few minutes, then purée the soup by passing it through a food mill or by pulsing it in a blender or food processor.
14	can be prepared several hours ahead.
15	When ready to serve, gently reheat the soup.
16	Serve hot with roasted walnuts sprinkled on top.
17	"the occasional vegetarian" by karen lee