Winter Squash Soup

Provided by Marco Moreira Toqueville

Adapted by StarChefs.com

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Prep: 20 mins
Cook: 1 hr.
Ready in: 1 hr., 20 mins

Serves:

Ingredients

1 medium-sized kabocha squash (or any winter squash, such as butternut or acorn.)
1 medium Spanish or white onion, peeled and cut to small dice
1 tablespoon olive oil
2 clove garlic, chopped
1 quart chicken stock
Salt and pepper
1 tablespoon fresh thyme leaves (Optional)

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!