Roasted Squash Soup

Roasted Squash Soup

This roasted acorn squash soup is perfect for a cold winter night, or even a drizzly spring one. I was originally going to post a healthy broccoli cheese soup here, but when I took all the photos for it, my memory card was still in the computer. So, I’ll make it again and post it next week. It was certainly good enough to repeat. In the meantime, here’s a recipe I cooked for a dinner party shortly before Thanksgiving, using a beautiful Staub pumpkin pot. The spice rub used here would also be fantastic with roasted root vegetables, which I hope to try soon.

Start by roasting the squash. In this case, we have acorn squash because the store was out of butternut. Start by slicing the squash in half, discard the seeds, then rub the flesh with olive oil. Place skin side down on a baking sheet and roast at 400°F for 45 minutes. Let cool, then scoop out flesh.

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Meanwhile, make the spice rub. Toast fennel, coriander, peppercorns, and red pepper flakes in a small pan under medium heat until the fennel turns light brown, stirring frequently. Cook 30 seconds more, then remove to a plate or bowl to cool. Toasting the spices releases their oils, making them more fragrant and adding an additional browned note to their flavor.

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Let the spices cool briefly, then place in a blender or spice grinder with the chili powder, salt, and cinnamon. Blend until evenly ground.

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Heat the butter in a medium skillet over medium-high heat. When the butter stops foaming and starts to brown, pull the pan off the heat and immediately add the sage, sugar, vinegar, molasses, and toasted spice rub. Mix well and return to medium-low heat and simmer for 1-2 minutes to meld the flavors.

Remove vinegar mixture from heat and stir in roasted squash.

Now heat the olive oil in a large saucepan over medium heat until hot (I used a skillet, since I’m using the cast iron pumpkin for the rest of the soup, which lacks the flat surface area of a proper skillet). Add the onion, celery, carrot, and cinnamon stick and saute until soft. Season with salt and pepper.

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Add the chicken or vegetable stock and bring to a boil. Simmer for several minutes, then remove the cinnamon stick and stir in the squash. Let simmer for 10 minutes, then puree in a blender or with an immersion blender.

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Adjust salt and pepper to taste and serve.

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Roasted Squash Soup
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Roasted Squash Soup

Recipe adapted from Michael Chiarello
Course Soup
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6
Calories 409 kcal
Author Cooking Madly

Ingredients

  • 3 lb butternut squash or other winter squash
  • 1/2 cup unsalted butter 1 stick
  • 2 tablespoons sage leaves fresh, chopped
  • 2 tablespoons sugar granulated
  • 1/4 cup balsamic vinegar
  • 1/4 cup dark molasses unsulfured
  • 2 teaspoons Toasted Spice Rub recipe follows
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup diced onion 1/4-inch
  • 1/4 cup diced celery 1/4-inch
  • 1/4 cup diced carrot 1/4-inch
  • 1 cinnamon stick
  • Sea salt preferably gray salt
  • Freshly ground black pepper
  • 4 cup chicken stock or vegetable stock
  • Toasted Spice Rub:
  • 1 teaspoon fennel seeds
  • 1/4 teaspoon coriander seeds
  • 1/4 teaspoon peppercorns
  • 1/8 teaspoons red pepper flakes
  • 1 teaspoons chili powder
  • 1/2 teaspoons kosher salt
  • 1/2 teaspoons ground cinnamon

Instructions

  1. Start by roasting the squash. Slice the squash in half, discard the seeds, then rub the flesh with olive oil. Place skin side down on a baking sheet and roast at 400°F for 45 minutes. Let cool, then scoop out flesh.
  2. Meanwhile, make the spice rub. Toast fennel, coriander, peppercorns, and red pepper flakes in a small pan under medium heat until the fennel turns light brown, stirring frequently. Cook 30 seconds more, then remove to a plate or bowl to cool. Toasting the spices releases their oils, making them more fragrant and adding an additional browned note to their flavor.
  3. Let the spices cool briefly, then place in a blender or spice grinder with the chili powder, salt, and cinnamon. Blend until evenly ground.
  4. Heat the butter in a medium skillet over medium-high heat. When the butter stops foaming and starts to brown, pull the pan off the heat and immediately add the sage, sugar, vinegar, molasses, and 2 teaspoons of the toasted spice rub. Mix well and return to medium-low heat and simmer for 1-2 minutes to meld the flavors.
  5. Remove vinegar mixture from heat and stir in roasted squash.
  6. Now heat the olive oil in a large saucepan over medium heat until hot (I used a skillet, since I'm using the cast iron pumpkin for the rest of the soup, which lacks the flat surface area of a proper skillet). Add the onion, celery, carrot, and cinnamon stick and saute until soft. Season with salt and pepper.
  7. Add the chicken stock and bring to a boil. Simmer for several minutes, then remove the cinnamon stick and stir in the squash. Let simmer for 10 minutes, then puree in a blender or with an immersion blender.
  8. Adjust salt and pepper to taste and serve.
Nutrition Facts
Roasted Squash Soup
Amount Per Serving
Calories 409 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 10g 50%
Cholesterol 45mg 15%
Sodium 448mg 19%
Potassium 1197mg 34%
Total Carbohydrates 50g 17%
Dietary Fiber 5g 20%
Sugars 23g
Protein 6g 12%
Vitamin A 494.6%
Vitamin C 58.4%
Calcium 17.1%
Iron 16.8%
* Percent Daily Values are based on a 2000 calorie diet.

 

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