November 06, 2017
Comfort Food, Soups/Stews, Dairy,
Vegetables, Carrot, Squash, Easy/Beginner Cooking, Fall/Autumn, Winter, Weeknight Meals, Oven Roast, Stove Top, Gluten-Free, No Eggs, Butter/Margarine more
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"Two secret ingredients add a depth of unexpected flavor in this creamy soup that doesn't use a lot of cream!"
Preheat oven to 400 degrees F.
Brush squash with olive oil and place face-side up on a foil lined baking sheet. Roast for 45 minutes. Remove and cut into 1 inch chunks.
Melt butter in a large pot over medium heat. Add onion and saute until soft and translucent. Add garlic and cook until fragrant - about one minute. Add squash, carrot, green apple, and stock. Bring to a boil. Reduce heat to low and simmer, uncovered, for 30 minutes, stirring every once in a while.
Remove from heat and let sit for 10-15 minutes before transferring in small batches to a blender. Puree each batch until smooth.
Return soup to pot. Whisk in the cream, then add the four seasonings (nutmeg, cayenne, salt & pepper) to taste. Warm soup before serving. Garnish with a small dollop of sour cream and chopped parsley, if desired.
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