Recipe: Roasted Squash Soup | Globalnews.ca

More than just squash soup, this one is served in mini squash containers and garnished with condiments like pomegranate, toasted pumpkin seeds, heavy cream, and cheese sticks for a sumptuous finish.

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About 2 medium butternut squash

4 tablespoons butter

1/4 cup olive oil

1 onion (diced)

1 large clove of garlic (chopped)

2 tbsp minced ginger

2 large and small fresh thyme

2 bay leaves

1/3 bunch fresh parsley, stalked

8 cups (2 liters) chicken stock

chunks of parmesan crust (only if set aside)

All kinds of small pumpkins hollowed out

Garnish:

roasted pumpkin seeds

pomegranate seeds

Cheese sticks

crème fraiche

Method

Cut pumpkin in half, scoop out seeds and peel. Place 1 tablespoon of butter in each squash cavity, place in a baking pan, and roast in a preheated 350F oven for 45 minutes.

Heat the oil in a 4-quart heavy-bottomed pan, add the onions and sauté for about 5 minutes, then add the garlic and ginger, cover and continue cooking for an additional 5 minutes or until the onions are translucent and fragrant.

Scoop the cooked squash out of the shell and add to the pan along with the thyme sprigs, bay leaves, parsley, parmesan rind, and stock. Boil for 20-30 minutes. Taste and adjust seasonings.

Remove from heat, scoop and discard the bay leaves and Parmesan rind, and puree the soup using a stick blender or food processor.

Dip the pumpkin shell into the soup and place it on the serving saucer.

Put the garnish in a small bowl and let your guests choose what they like.

It’s for 6 people.

copyright (c) Karen McSherry 11/22

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