This recipe is a wonderful fall soup that will fill and warm you up all at once. My friends mom taught me how to make this on one of our days together in Maine and we brought it to our Girls Night where I also learned about the Asparagus Soup. This hearty recipe goes fantastically with the rye bread or a hearty multi grain. Yet another reason for me to get that blender so I can make this for myself!
Roasted Buttercup Squash Soup: Serves 8
4 Buttercup Squash (or Acorn Squash)
60-90oz Chicken or Vegetable Stock
1/2tsp Ground Ginger
1/2tsp Ground Sage
1/2tsp Dried Thyme
Salt & Pepper
Wash your squash, and place on a sheet of tin foil in a 400° oven for approximately an hour, until the squash can easily be pierced with a knife. Remove the squash from the oven and carefully peel the skin off of the squash, slice in half and discard the seeds. Chop the squash into chunks and place it in a pot with the spices and 60oz of stock and bring up to a boil. Cook for 10-15 minutes then puree the soup, in small batches, in your blender being careful to not overfill the blender (too much hot liquid in a blender can result in the lid being blown off, so do not fill more than 1/3 of the way). Return the pureed soup to the pot over medium heat and add the remaining stock 1C at a time until it reaches your desired consistency.
Serve and enjoy!
WW: 0 Points Plus / serving @ 8 servings (the whole pot is only 4 Points Plus)