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
- 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.