Roasted Mixed Squash Soup
Serves 6
20 mins prep
50 mins cook
70 mins total
A delicious Roasted Mixed Squash Soup made with butternut and acorn squash, blended to perfection with aromatic vegetables and spices. Roasting the squash enhances the flavor and adds a rich depth to the soup. Enjoy this warm and comforting dish that's perfect for any season.
0 servings
1: Preheat oven to 400F. Spray non-stick spray on a baking sheet. Half both your squashes and sprinkle salt on the flesh. Place face down on the baking sheet and roast for about 50 minutes. 2: Once ready, cool until safe to touch. Peel the skin off and save the flesh. 3: Heat a large pot at medium high heat, add oil. Add onion, celery, and carrot to the pot. Saute until caramelized and brown bits start to form. 4: Add wine and let the alcohol evaporate. Add squashes and spices. Mix to incorporate. 5: Add enough water to fully immerse everything. Boil for about 15 minutes then turn off the heat. 6: Blend using a hand blender. Adjust seasoning.
