Monday, February 2, 2009

Roasted Pumpkin & Winter Squash Soup

Make a big pot of soup and freeze individual portions to eat throughout the winter! You can really use any type of winter squash - butternut is wonderful.

1 large or two small pumpkins or winter squash
1 T olive oil
3 c sliced onion (about 2)
2 t minced garlic
4 c water or veggie broth
3/4 t salt
1/4 t ground cumin
1/4 t cinnamon
1/4 t freshly ground black pepper
Dash of ground allspice
2 T maple syrup

Preheat oven to 400. Cut pumpkin or squash in half and scoop out seeds. Place cut-side down on a greased baking sheet. Bake for 45min - 1hr or until tender. Remove from oven and cool.

Heat a large Dutch oven over medium-high heat. Add olive oil and onion; saute for 8 minutes or until tender. Add garlic; saute 1 minute. Scoop out flesh of pumpkin/squash an place in pot with onion mixture. Add water or stock and remaining ingredients. Bring to a boil. Reduce heat and simmer for 20 minutes.

Use an immersion blender to puree soup until smooth but not too smooth - I like mine a little chunky. Serve warm with a big slice of homemade bread.

Yield: 6-8 servings

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