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Roasted Winter Squash Soup

Makes 1 gallon, or 12-16 servings Olive oil 5 pounds assorted winter squash (acorn, butternut, delicata, and/or kabocha work well)

Makes 1 gallon, or 12-16 servings


Olive oil

5 pounds assorted winter squash (acorn, butternut, delicata, and/or kabocha work well)

3 baking apples (like Empire, Jonagold, or Braeburn)

1 small head of garlic

2 tablespoons olive oil

2 tablespoons butter

1 large onion, diced

6 cups vegetable or chicken stock

11/2 tablespoons chopped fresh sage

Salt and pepper to taste


1. Preheat oven to 350 degrees F. Chop squash into quarters. (Leave seeds - they'll be easier to scoop out later). Core and halve apples. Cut a thin slice off the bottom of the head of garlic so the cloves are barely exposed.

2. Arrange squash, apples, and garlic cut side down on an oiled and salted baking sheet. Bake in preheated oven for an hour, or until very soft and slightly browned. Remove from oven and let cool.

3. Meanwhile, put butter and olive oil over medium heat in a large soup pot until butter melts. Add diced onion and cook until soft but not browned, about 10 minutes. Add stock and bring to a bare simmer.

4. Scoop the flesh from apples and squash into a bowl and discard seeds and skins. Peel garlic cloves and add to squash and apples. Add the mixture to the broth, add chopped sage, and cook over low heat for about 10 minutes, stirring occasionally. I like to leave this soup thick and chunky, mashing the squash with a potato masher to just break down large chunks and garlic cloves. If you prefer a smooth soup, puree with an immersion blender or food processor. Serve with slices of crusty bread.

Per serving (based on 16): 142 calories, 3 grams protein, 22 grams carbohydrates, 5 grams sugar, 6 grams fat, 4 milligrams cholesterol, 302 milligrams sodium, 3 grams dietary fiber.