Roasted Mixed Squash Soup

Name: Roasted Mixed Squash Soup
Prep time: 20 min
Cook time: 50 min
Total time: 20 min
Yield: 6
Ingredients: butternut squash; acorn squash; oil; onion; carrots; celery sticks; wine; Garlic powder; black pepper; salt

20 mins prepServes 6

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.

6 servings

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Instructions

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.

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Roasted Mixed Squash Soup

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