What makes this soup so flavorful is that you roast the veggies in advance (squash, onions, apple). The roasting process concentrates and caramelizes the flavors. Then after roasting, it's a simple process to puree all the ingredients in a blender or processor. Just before serving, reheat and serve with croutons and a dollop of sour cream. We like this soup served the day after Thanksgiving with turkey sandwiches and a side dish of cranberry relish.
Provided by CookinDiva
Categories Low Protein
Time 50m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- ROASTING: preheat oven to 450. Peel and dice squash into 1/2 inch pieces (see tip at end). Dice onion into 1/2 inch pieces. Toss squash and onion with olive oil and spread pieces onto a large flat baking pan. Season with salt and pepper. Roast for 20 minutes - add diced apple - and continue roasting another 10-20 minutes (30-40 total roasting time).
- Tip: while you are roasting, make some "cheese toasts". Put some shredded cheese on top of bread rounds (we like gruyere or parmesan). Bake 10-15 minutes until crispy. These cheese toasts are fantastic soup toppers!
- Place roasted mixture into blender with about half the chicken broth; puree (keep hand on lid because hot liquids can cause the top to "explode" off with built up steam). Add remaining chicken broth, half-and-half, and herbs; puree.
- Transfer mixture to saucepan; reheat gently.
- Serve with a dollop of sour cream and croutons.
- TIP: to prepare squash, first cut squash in half horizontally. Place flat end onto cutting board to stabilize squash and use a peeler to remove skin. Remove seeds. Then cut into lengths, and then into diced pieces.
- NOTE: if you have leftover mashed potatoes from Thanksgiving, add about 1/2 cup, which will thicken the soup and add a nice smoothness.
Nutrition Facts : Calories 121.9, Fat 5.1, SaturatedFat 2.2, Cholesterol 8.9, Sodium 462.6, Carbohydrate 15.8, Fiber 2.5, Sugar 4.8, Protein 4.8
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