Recipe : Roasted Winter Squash Soup

Butternut squash is the crowd favourite for making squash soup but, for my money, I'll take a red kuri squash soup any day. Red kuri squash is sweet and not at all fibrous, making it the perfect squash for anything requiring a puree.

And it's hard to beat that colour!



Roasted Winter Squash Soup

1 winter squash, seeded and quartered
1 T. olive oil
1/2 cup minced onion
4 cups chicken broth
a sprinkle of nutmeg
a sprinkle of white pepper
1 cup whipping cream
salt to taste

Preheat the oven to 400 F.

Place squash chunks, cut side down, in a baking dish. Add enough water to just cover the bottom of the dish with about 1/4" of water. Roast squash for 45 minutes then remove from oven and let cool slightly. When it's cool enough to handle, scoop out flesh with a spoon and set aside.

In a large pan, heat olive oil over medium-high heat. Sweat onions in oil until soft then add squash flesh and chicken broth. Bring to a boil, then reduce heat and let the soup simmer until the squash is very soft. Season with nutmeg and white pepper.

Puree the soup in batches, using a blender or food processor (or an immersion blender). When the soup is completely smooth, return the soup to the stove and add the cream. Allow the soup to warm but don't let it boil.

Season to taste with salt.