My roses are fading and the kids headed back to school today. That means the nights will start to cool and the evenings will be filled with kid activities and homework. So hot soup will become a weekly supper event in our fall household. And this is one of my favorites!
ROASTED SQUASH SOUP
2 pounds butternut squash (or a combination of winter squash and butternut squash)
2 cups chopped Vidalia onions
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 Tablespoon ground ginger
1 cinnamon stick
4 cups chicken stock
Salt and freshly ground black pepper to taste
Preheat oven to 450º.
Peel the squash and cut into 3-inch chunks. Put the squash and 1 cup of water into a glass roasting pan and bake until squash is tender, 30 - 40 minutes. Take out of oven and cool in pan.
Melt butter in a large saucepan over medium heat. Add the onions and saute until onions are soft and translucent, about 15 minutes. Add the spices and the cinnamon stick, stirring constantly for five minutes. Add the chicken stock and simmer for 20 minutes. Remove the cinnamon stick and discard.
Add the cooled roasted squash to the saucepan and puree with an inverted blender until smooth. Reheat soup and add salt and pepper to taste.
Serves 6. This soup can be made three days in advance and/or frozen for up to two months.
NOTE: Serve with a side salad and warm baguette. Chocolate pudding would make a wonderful dessert!
Do you have a favorite soup recipe you'd like to share? I'd love to know!