Roasted Delicata Squash Soup
Recipe Date:
November 6, 2016
Serving Size:
6
Cook Time:
01:00:00
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
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.
