Sunday, January 30, 2005

Roasted Butternut Squash Soup

1 small butternut squash (1 1/4 lb.), peeled, seeded
and cut into 1" pieces.
1 Tb. olive oil
1/2 tsp. salt
1/4 tsp. pepper
2 yellow squash (1/1/4 lb.) cut into 1" pieces
1/4 c. onion, finely chopped
1 1/2 tsp. pumpkin pie spice*
1 tb. tomato paste
2 cans (14 1/2 oz. each) vegetable or chicken broth
1/2 c. heavy dream
Pumpkin seeds (optional)

Heat oven to 450 degrees. Toss butternut squash with 1 Tb. oil,
1/4 tsp. salt and 1/8 tsp. pepper.
Place on a single layer on a large baking sheet.
Roast, turning once, for 15 minutes.
Toss yellow squash with remaining oil, salt and pepper.
Add to baking sheet with butternut squash.
Continue roasting for 20 minutes.
In a large saucepan over medium heat,
cook pumpkin pie spice for about 1 minute, stirring constantly.
Stir in tomato paste and cook 1 minute more.
Add roasted squash and broth.
Bring to a boil then reduce heat to low and simmer for 20 minutes.
Stir in cream. Remove from heat.
Puree soup with an immersion blender.
Heat gently to warm through.
Season with additional salt and pepper to taste.
Garnish with toasted pumpkin seeds and sour cream, if desired.

To make your own pumpkin pie spice, combine 1 teaspoon cinnamon,
1/4 tsp. ginger, 1/8 tsp. each of allspice and nutmeg. Add a pinch
of ground cloves.

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