It has been ridiculously cold here in Vermont, and I know others are also feeling the chill. What better for a warm-you-up dinner than a Roasted Winter Squash soup?
I had some leftover winter squash from my CSA (Oh, how I miss my weekly veggie pick up.. they didn't have a good enough season to offer a winter CSA this year. I'm hoping for next year!) and decided to use it in my soup. I just used mixed winter squash that I had on hand.
This soup was very simple and everyone loved it. The kids each had two bowls. I'd say that qualifies as a win.
|Served with cheese stuffed crescent rolls|
5-6 small assorted winter squash, halved and de-seeded
2 Tbsp butter
1 can fat free evaporated milk
1 - 1 1/2 c water (adjust to desired thickness)
1 tsp cinnamon
1 Tbsp cumin
1 tsp curry powder
1/4 tsp ground ginger
salt to taste
Preheat oven to 375 F. Place halved squash on a large baking sheet and place a small pat of butter in each one. Roast until soft - about 45 minutes.
|What's left after scooping out the flesh|
|A little pot full of cooked squash|
Add evaporated milk and water and puree with an immersion blender until smooth. Stir in spices and simmer for about 15 minutes to let flavors combine.
Serve and enjoy!