Seasonal Squash Soup

Serves: 8

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These ingredients are:
corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Winter squash, with its incredible variety of shapes and colors, offers dozens of delicious ideas for cooking and baking. These delicate-flavored vegetables can be used in surprising ways, adding a new twist to tried-and-true recipes. Squash is also the perfect vegetable to stock up on for comforting autumn meals. Stored in a cool, dry spot, squash can last up to two months — particularly if they are free of blemishes and have some stem intact.

Ingredients

Preparation

Cut squash into eight pieces. Place cut side up in a baking pan. Cut 1/4 off tops of onion and garlic bulbs (the end that comes to a closed point). Place cut side up in pan. Brush with oil and sprinkle with thyme. Cover tightly and bake at 350°F for two hours. Uncover and let stand until lukewarm.

Remove peel from squash and onions and soft garlic from skins. Combine broth, vegetables and milk. Puree in small batches in a blender until smooth and transfer to a saucepan.

Add parsley, salt and pepper. Heat through, but do not boil. Serve with a dollop of crème frâiche or plain yogurt.

Source: Sound Consumer, October 2004
Recipe by Farm Fresh To You

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