Roasted Squash and Garlic Soup

In most parts of the country, autumn has set in and the cool weather puts a bit of chill in your bones. Here in Florida, we have to improvise and just indulge in autumn eats. 
I frequently get squash in my Organic Buying Club during the fall months and I’ve tried all different ways of preparing it. I have made variations of soup in the past, on several occasions, but this time decided to try something with a little twist. It’s a hearty, super flavorful soup made of just a few ingredients. 
1 Large Kabocha Squash or similar (You could use 2 medium acorn squash)
8 Cloves of Garlic
Freshly Grated Nutmeg
Olive Oil
1- 1 1/2 Cups Almond Milk
1/2 Cup Shaved Almonds
Preheat the oven to 350.
Line a baking pan with foil and lightly grease with olive oil. 
Half the squash and scoop out the seeds. Rub the flesh of the squash with olive oil. Place the garlic cloves in clusters in the middle of the pan. Place the squash over the garlic cloves, so there is a dome that will roast the garlic flavor and lend it’s essence to the flesh of the squash. I love the double duty you get out of cooking the squash and garlic this way.
Bake for 30 minutes, or until the meat of the squash becomes soft and the shell is tender if you push on it. Remove from the oven and let cool for a few minutes before handling. If you need to, hold the squash in an oven mitt while scooping into the food processor.
Scoop out the meat of the squash and put into a food processor. If you don’t have a food processor, you can use a hand blender, it will just take longer. Grate the nutmeg into the squash and drop in two of the peeled cloves of the roasted garlic. Add salt to taste.
You can use the garlic cloves as garnish if you’d like, or just set them aside. I used two cloves in the soup, I would suggest starting there and then tasting as you. You don’t want the garlic to overpower the soup, it should be an accent flavor. 
Gradually pour the almond milk into the squash. Add until you have reached the desired consistency. I like mine to be a bit thick, not watery. 
If it has cooled too much, you can move the soup to a stove top pot to reheat evenly.
After you have blended the soup, on medium heat, toast some shaved almonds in a skillet.  Keep a close eye that they don’t burn. You want them to heat evenly and become a rich golden color. This is of course an optional step, but it adds a bit of unexpected texture and delicious nutty flavor.

I kept the leftover roasted garlic, of course. You can do so many things with this, don’t throw it away. If you wanted you can make a paste out of it for topping almost anything, or you can mix it into butter to make a delicious spread.

This recipe will yield four starter portions or  about three meal sized portions.



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