Roasted Koginut Squash Soup
Ingredients
1 Medium Koginut Squash
1 Medium Onion
3 Cloves minced Garlic
2 Tbs Olive Oil
3 Cups Vegetable Broth (+/- to your desired texture)
Spice Pack ( ⅛ tsp cayenne, ¼ tsp cinnamon, ½ tsp smoked paprika)
Salt and Pepper to taste
OPTIONAL: 1 Potato, ¼ cup milk or cream (For thicker and/or creamier soup)
Directions
Preaheat oven to 425 degrees
Line a large baking sheet with aluminum foil
Cut Squash in half, remove seeds and liberally rub about a tablespoon of olive oil into both sides of the squash and sprinkle with salt and pepper
Place squash, skin side up onto your prepared baking pan and bake 30-40 minutes until soft and skin is loose and falling off the squash
Let cool about 10 minutes or until safe to handle.
In a large pot, put 1 TBS Olive Oil, minced garlic and diced onion and heat until onions are clear.
Carefully remove the skin from the squash and add the flesh to your pot along with vegetable broth, spice pack and salt and pepper.
If you have an immersion blender (I finally got one! thanks dad!) Blend until smooth and simmer on medium heat until all of the ingredients are well incorporated.
Salt and Pepper to taste and ENJOY!
Optional Ingredients:
For a thicker soup, while you’re waiting for your squash to roast, cube and boil a potato, then strain and set aside to add to your soup mixture, its a bit heartier and has a thicker texture.
For Creamier Soup, add a little cream or milk as you’re stirring all of your blended ingredients together over heat.
