Roasted Delicata Squash Soup

Recipe Date:
November 6, 2016
Cook Time:
00:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
  • 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
Directions

Serves: 6

Preheat oven to 425 degrees.

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. 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. Place soup into blender and puree until smooth. Strain into separate pot using a medium size straine. Adjust with water to desired thickness and season with walnut oil, salt and pepper.

Garnish with crème fraiche and a sprinkle of ras al hanout when serving.

Take a look at our recommended pairing below.