Winter Squash Soup

Cooking Instructions

METHOD:

Preheat oven to 350°F. Trim the top of the squash off and remove seeds. Cut squash in half lengthwise and place both pieces in a shallow roasting pan with 1 inch of water. Cover with foil and roast for 40 minutes. Remove squash from oven and let cool. Scoop out flesh and set aside.

In a 5-quart soup pot, cook onions in olive oil until softened. Add garlic and cook for another minute. Add cooked squash and chicken stock. Simmer for 1 hour.

Cool slightly and puree in blender or food processor. Season with salt and pepper.

Ladle soup into warmed bowls. Garnish with thyme and serve.

Round Out the Meal:

With prosciutto and provolone sandwiches on warmed foccacia.

Kid Friendly:

This is kid friendly!