Name: Roasted Squash Soup
Prep time: 10 min
Cook time: 90 min
Total time: 100 min
Ingredients: 1 large chopped onion; 1 butternut or acorn squash; 1 grated yam; 8 to 10 cups chicken flavoured or vegetable broth; 1 tsp white pepper; Salt and pepper (to taste); 2 bay leaves

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Roasted Squash Soup

Prep Time10

Cook Time1 30

Total Time1 40

Course: Soup

Servings:

Ingredients

1 large chopped onion
1 butternut or acorn squash
1 grated yam
8 to 10 cups chicken flavoured or vegetable broth
1 tsp white pepper
Salt and pepper to taste
2 bay leaves

Instructions

Place whole squash (pierced the skin) on rake in 375ºF oven. Bake until soft (depending on size, 45 minutes to 1 hour).
Cut top off whole garlic bulb, wrap in foil and bake in oven for approx 30 minutes. Meanwhile, lightly brown onion in a few tablespoons oil.
Add stock, scoop out soft garlic into stock. Bring to a boil. Add seasonings. Reduce heat and simmer.

Notes

This recipe comes from a fantastic cookbook prepared by the Friends of the Grist Mill in 2003 based on some of the most popular recipes in the Tea Room.