Roasted Winter Squash Shooters with Pumpkins Seeds
by: Three Many Cooks
Serves: Makes 2 quarts, serving 8
Ingredients
- 2 pounds Butternut or other winter squash, peeled and cut into 1-inch cubes
- 2 tablespoons olive oil, divided
- Salt and ground black pepper
- 1 teaspoon sugar
- 1 large onion, cut into large dice
- 3 large garlic cloves, thickly sliced
- 2 teaspoons dried thyme leaves
- Big pinch cayenne pepper
- ½ cup white wine
- 1 quart vegetable broth
- ½ cup packed cilantro or parsley leaves (optional)
- 1 cup heavy cream or evaporated milk
Instructions
- Toss squash with 1 tablespoon of the oil, a generous sprinkling of salt and pepper, and the sugar. Turn onto a large rimmed baking sheet and set in a cold oven with rack adjusted to the lowest position. Heat oven to 425 degrees. Roast squash, checking on them once or twice and turning as needed until golden brown, about 20 minutes.
- Meanwhile, heat remaining tablespoon of oil over medium-high heat in a soup kettle; add onions and sauté until softened, about 5 minutes. Add garlic; sauté until fragrant, a minute or so longer. Add thyme and cayenne; sauté until fragrant. Add squash; saute to blend seasonings, about a minute longer. Add wine, simmer for a few seconds and then add broth. Bring to a boil, reduce to low and simmer, partially covered, to blend flavors, 5 to 7 minutes.
- Working in batches, transfer vegetable mixture to a blender; puree (adding fresh herbs if you like) until very smooth, 30 seconds to a minute. Return to pot and add milk and enough water so that soup is thin enough to be soup, yet thick enough to float a garnish. Heat through, ladle into small bowls, garnish, and serve
I just made something very similar but with roasted pumpkin. Yum!
I roasted butternut squash tonight and am going to use half the leftovers to try this soup out – yum!