Cream of Squash and Turnip Soup

Toasted pumpkin seeds

Toasted pumpkin seeds

Roasting the vegetables really gives this soup a great flavor. It can be served in chunks instead of creamed if a heartier soup is wanted.

Cream of Roast Squash

  • 1 lb red potatoes skinned and cut into large bites
  • 1 lb turnips peeled and cut into large bites
  • 1 lb acorn squash peeled, seeded and cut into large bites
  • 8-12 cloves garlic
  • 3 large sprigs rosemary
  • Salt/pepper
  • 1 tsp cayenne Old Bay Seasoning
  • 1 onion diced medium
  • 5 cups chicken stock
  • 1 cup heavy cream
  • Olive oil
  • 2 tbsp butter

On a greased baking sheet toss the potatoes, turnips and squash with the garlic, cayenne and old bay. Drizzle with olive oil and roast at 425 degrees until browned, about 25-30 minutes. In a large stock pot heat butter over medium low heat. Saute onion until golden brown then add roasted vegetables. Stir to coat, then add stock and bring to a boil. Simmer soup until vegetables are very tender and ready to fall apart. Blend soup with an immersion blender or puree, return to pot and add cream. Season with salt and pepper and simmer until thickened. Serve with toasted squash seeds and bread.

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Appetizers, Food, Recipes, Soups and tagged , , , , , . Bookmark the permalink.

3 Responses to Cream of Squash and Turnip Soup

  1. Eva Taylor says:

    I adore roasted vegetable soup and this one looks and sounds amazing. Perfect for fall.

  2. Pingback: Soups: Our 10 Favorites for Fall (So Far) | Rufus' Food and Spirits Guide

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