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Roasted Delicata Squash Soup

Roasted Delicata Squash Soup
Recipe Date:
November 6, 2016
Serving Size:
Cook Time:
Imperial (US)
  • 2 lbs delicata squash (4C squash 1/4 inch rings)
  • EVOO
  • 2 tbsps honey
  • 1 tbsp ras al hanout
  • 3 apples, diced
  • 2 parsnips, diced
  • 6 sage leaves
  • 1 tbsp walnut oil (optional)
  • 1/4 cup crème fraiche

Preheat oven to 425 degrees

  1. Place sliced squash in a medium size bowl and toss with EVOO, ras al hanout, salt and honey. Roast for 20 minutes until lightly golden and soft.
  2. Place squash in a medium size pot. Cover with water, sage, diced apple and diced parsnip and bring to a simmer. Cook until parsnips are tender.
  3. Place soup into blender and puree until smooth.
  4. Strain into separate pot using a medium size straine. Adjust with water to desired thickness and season with walnut oil, salt and pepper.
  5. Garnish with crème fraiche and a sprinkle of ras al hanout when serving.


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