Roasted Squash Soup

Description

Roasted Squash SoupRoasted Squash Soup

This is a smooth soup with a rich texture and beautiful color. Simple to make, it makes a nice addition to your favorite menus.

Summary

Yield: 4
Prep Time: 1 1⁄2 hours
Recipes Soup

Ingredients

  • 4 lb squash (butternut, hubbard, or acorn)
  • 3 T olive oil
  • 3 T butter or ghee
  • 1 t rosemary, ground
  • 1⁄4 c celery, chopped
  • 1⁄4 c carrots, chopped
  • 1 t salt
  • 1 t ekadashi hing
  • 1⁄4 t ginger, powdered
  • 1⁄8 t cardamom, ground
  • 4 1⁄2 c whey or vegetable stock
  • 1 c heavy cream or milk

Instructions

  1. Peel squash and cut into large chunks after removing seeds. I save the seeds and bake them with spices for a light snack. Pour three tablespoons of oil over squash and place on a cookie sheet for roasting. Sprinkle salt, pepper and rosemary on top of the squash pieces. Bake in 350 degree Fahrenheit oven for about 45 minutes to one hour, turning them over with a spatula about half way through.
  2. Let squash cool and then mash or put in food processor.
  3. In soup pan add 3 tablespoons butter, hing carrots and celery. Cook a few minutes until tender then and add the squash. Add the ginger and stir until hot then add the whey.
  4. Cook on medium heat for about 15 minutes.
  5. Heat the cream in a separate pan and add to the soup.
  6. Stir and let combine for a few minutes. Remove and process the soup in a blender in 3 batches.
  7. Top with sour cream mixed with salt and a little ground ginger.

Notes

Hing, a resin, is also known as asafoetida. It is usually powdered in a base of wheat flour. One example of ekadashi suitable hing uses a base of coriander, and is available at uncleharrys.com. Another option is buying the pure resin, available at some Indian stores. The pure resin can be ground with a grater for your use.