Roasted Squash and Rosemary Soup
Rosemary compliments winter squash very well.
1 medium winter squash, cut in half and seeds removed
Olive oil
2 sprigs fresh rosemary
¼ c. chopped onion
2 stalks celery, chopped, or ¼ – ⅓ c. peeled, chopped celeriac
1 medium-large carrot, chopped
3 c. vegetable broth
Salt and pepper
2 Tbsp. sour cream or crème fraiche
Preheat oven to 350.
Place the squash, scooped side up, in a baking dish with 1/2” water.
Drizzle each half lightly with olive oil and place a rosemary sprig in each well. Bake for 30-45 minutes, until tender. Cool slightly, then peel off the outer skin and large-chop the squash. You should end up with about 4 - 5 cups; if you have more than that, save extra for another dish.
Remove leaves from rosemary stems, and set aside.
In a soup pot, saute the onion, celery and carrot in 1 Tbsp. olive oil for about 3-5 minutes or until the carrots have started to soften. Add the squash and broth; simmer on low for 15 minutes, or until the vegetables are soft. Season with salt and pepper.
Puree in a blender until smooth and then blend in the sour cream or crème fraiche. Return to the pot and re-warm. Mince reserved rosemary, and add some/all, to your taste.
Serve with a little extra dollop of sour cream or crème fraiche in each bowl if desired. A couple of croutons sprinkled on top are good too!
Recipe created or adapted by Liz Talley, Urban Graze
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