The last few months have brought a lot of changes for me, although I am still waiting for the dust to clear and some things to settle, I truly believe that I am on the right path. Among the positive changes I have been making step #1 was getting a new computer. And with this gorgeous new machine my fingers were itching to get back on the blog. Rest assured, I have been eating very well over the last few months, even though I haven’t been posting, but I deeply miss this outlet. So like no time has passed, I am jumping right back into it.
This recipe is an homage to the season of change. This roasted squash soup is perfect for the fall nights we are soon to get.
- 2 Small Delicata squash
- 2 Carrots
- 1 White Onion
- 2 Cloves garlic
- 3 cups Chicken stock
- 2 stalks celery
- Pinch of cinnamon
- Pinch of nutmeg
- Splash of heavy cream (optional)
- Salt and pepper
- Slice the squash and onions in half, clean and place all vegetables in a roasting pan.
- Sprinkle with oil, salt and pepper. Roast for 40 minutes at 400 F until everything is tender and charred. Flip everything halfway through the cooking process.
- Let cool and remove seeds and skin from the squash.
- In a soup pot, add a little oil and saute the celery briefly, then add in the additional vegetables and stock.
- Continue to cook on medium heat until a low boil forms. Remove from heat and immersion blend/ put it through a blender until a smooth creamy texture is achieved. I added additional water to thin out my soup, but it depends on what thickness you like so this can be optional.
- Add in your spices and continue to cook on low, before serving add a splash of cream.
- Enjoy with some crusty bread and a few scallions on top!