Squash Soup

Welcome to fall!! So it's not completely official yet, but as the air is crisp, I needed a jacket this morning, and I got a butternut squash in my CSA, I am going with it. I am so excited for the return of my favorite season. Pumpkins, Ginger snaps, apples, and some wonderfully delicious squash soup!



Squash Soup:
1/2 garlic head
1 butternut squash
2 medium turnips
3 leeks
1 onion
1 shallot
1 tbsp of olive oil
1 tsp garam masala
1 tsp corriander
2 tsp curry powder
1/2 tsp nutmeg
1/2 tsp cloves
1 tsp chilli powder
4 cups of low sodium beef or vegetable broth
Salt, pepper

Pre-Heat the oven to 375 degrees. Peel and wash the turnips and poke with a fork in repeatedly (like you would to a potato). Poke the squash with a fork as well. For the garlic, peal as much of the outer layer off as you can while keeping the head in tact. Cut off the top exposing the cloves, but leaving the bottom in tact so that the head stays together. Drizzle top with a little olive oil, and sea salt. Line a baking sheet with tinfoil and roast the garlic, squash and turnips for 45 minutes. During the last 15 minutes dice the shallots, leeks and onions, this does not have to be precise. Heat a tbsp of olive oil in a large pot on medium-low. Add shallot, leeks, onion and spices. When the Roasted veggies are done (garlic lightly browned, squash and turnips tender) let them cool for about 5 minutes. Peel and roughly dice the squash, the skin will come right off. Add to the onion mixture, add peel about half the garlic and add in to the pot. Chop the turnips and add as well and cook for 10 minutes. Add stock bring to boil and then simmer for 10 min. Puree in batches, using a blender or food processor. Strain the soup by passing through a pasta strainer, pushing down soup with the back of a spoon. Heat until desired temperature. Serve with plain yogurt or sour cream and toasted piece of bread with goat cheese.

Happy Eating