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Roasted Squash Soup Recipe

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Emaan khan from Faislabad
Ingredients
  1. 1 small butternut squash
  2. 2 teaspoons canola oil, divided
  3. 1 cup diced celery
  4. 1 1/2 cups diced yellow onion
  5. 1 1/2 cups spinach
  6. 2 cloves garlic, minced
  7. 1 cup diced carrot
  8. 4 cups unsalted vegetable stock
  9. 1 teaspoon sage
  10. 1/2 teaspoon nutmeg
  11. 1 teaspoon black pepper
Method
  • Cut squash into half-inch pieces, put in a roasting pan and toss with 1 teaspoon of oil.
  • Roast at 400 F for 40 minutes or until brown.
  • Add remaining oil to a large pot.
  • Add vegetables and saute over medium heat until vegetables are lightly browned.
  • Add stock, spices and squash to pot, and simmer for a few minutes.
  • Carefully puree soup with a stick blender, or process soup in batches in a blender or food processor.
  • Return pureed soup to pot and bring back to a simmer. Serve.
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