Roasted Acorn Squash Soup
Roasted Acorn Squash Soup
Directions
- Heat oven to 400° place squash flesh side down on parchment paper lined sheet pan. Cook for 45 minutes to one hour. Remove from oven and scrape flesh into a bowl to reserve for later.
- In a stock pot over medium heat add butter, onion, celery, garlic, carrot, salt, and pepper. Cook for 2-3 minutes.
- Pour in water and half and half then whisk in vegetable base. Now add cooked acorn squash simmer for 30-40 minutes.
- Puree this mixture in a blender or with an immersion blender. Add water to thin if needed. Whisk in cinnamon and nutmeg then serve.
Ingredients
- 3 ea Peak Fresh Produce® acorn squash, halved and seeded
- 4 tbsp Nature's Best Dairy® Butter, Unsalted
- 1 ea Peak Fresh Produce® Onion(s), Red, small dice
- 1/2 cup Peak Fresh Produce® Carrot(s), small diced
- 1/4 cup Peak Fresh Produce® Celery, small dice
- 1 tbsp Roma® minced garlic
- 1/4 tsp Magellan® sea salt
- 1/4 tsp Roma® Black Pepper, Ground
- 1 tsp Magellan® ground cinnamon
- 1 tsp nutmeg, ground
- 1 qt Nature's Best Dairy® Cream, Half-and-Half
- 1 qt water
- 4 tbsp Ridgecrest® Vegetable Base
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
