Recipe

Roasted Squash Soup Recipe

	Bunnyrock / All my dishes 1 year, 8 months ago A hearty, delicious, roasted squash soup. Prep:10m Cook:40m Servings:8	Bunnyrock
	squash soup

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Fans

chandlea

kareanders

kristopher

janetsmile

Ingredients

1 medium squash (butternut is lovely)

3 - 4 cloves garlic

Oil (optional)

1 litre / 4 cups vegetable stock

Seasonings / Spices - your favourites, 1 tablespoon each. I like cardamom, cumin, and nutritional yeast

Water, as needed

Directions

Preheat oven to 375F

Cube squash

Place squash and garlic cloves on parchment lined cookie sheets. If desired, sprinkle squash and garlic with oil

Roast squash and garlic until soft, and starts to brown

While squash is roasting, bring vegetable stock to a simmer and add seasonings / spices

Add roasted squash and garlic to vegetable stock and simmer for 15 - 20 minutes

Remove from heat. Using a stick blender, blend until smooth. If soup is too thick, add water as needed until desired consistency is reached.

Makes 6 to 8 cups of soup

Freezes beautifully

Serving suggestion: Add a mixture of roasted vegetables and seitan or tofu to up the excellent vegetable and protein quotient.

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Comments

kareanderson 1 year, 7 months ago said:
This was delicious and faster to make than it might sound with 10 steps. I did it twice and mixed in 3 kinds of squash. Added a tiny bit of nutmeg with my cardamon. thanks!

chandlea 3 months, 1 week ago said:
Scrumtious yet simple squash soup! Thanks for posting it. Butternut works well, but acorn or any squash is great for this.

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