Roasted squash soup with pumpkin seed oil

November 8, 2016 Published by Leave your thoughts

I love fall and its gorgeous colours and try to bring them into the kitchen and onto the plate. The golds, reds and greens of beautiful pumpkins and winter squashes are regular visitors here. Roasted, baked, made into soups, added to salads, used in pancakes, waffles or muffins, I don’t think a day does by without a touch of one pumkin or another in what we eat at home.

The leftover roasted squash from the previous post was a good base for this beautiful golden soup. I scraped the flesh from the roasted wedges into a bowl and mashed them with a fork to get a smooth texture, then added them to a pot in which I sauteed a small onion. To thin it to the desired consistency just add vegetable or another stock, a little at a time. I could not resist swirling creme fraiche into the bowl before serving. A few roasted pumpkin seeds and droplets of pumpkin seed oil finished the garnish. I get the punpkin seed oil from Vom Fass here in Kelowna. it’s a fragrant dark oil with intense flavour and is good with many fall dishes.

Enjoy.


Roasted winter squash soup with creme fraiche

Roasted winter squash soup with creme fraiche


Makes 4 servings

Ingredients:


3 cups leftover roasted mixed squashes (banana, acorn, pumpkin, delicata, crnival, ambercupo etc.), mashed

2 tablspoons olive oil or butter

1 small onion, chopped

Vegetable stock enough to thin the sopup to the desired consistency

Salt and pepper

A grinding of nutmeg

Creme fraiche

Pumpkins seeds, roasted and salted


Directions:


If you are roasting the squash now cut them into wedges, drizzle with olive oil and sprinkle a little brown sugar and roast at 400F until soft.

Scrape the flesh out of the roasted pumpkin and mash with a fork.

Heat oil in a pot, add the onion and cook until translucent but don’t let it brown.

Add the mashed squash flesh and stir it in.

Add just enough stock to thin the soup to desired consistency and bring to a slow boil.

Add salt, pepper and nutmeg, lower heat and cook for 10 minutes to blend the flavours.

Add more stock if necessary.

Place pumpkin seeds in a small skillet, add a teaspoon of oil and toast until fragrant, being careful not to burn. Add salt and mix it in.

To serve:

Ladle the soup into warm bowls, swirl creme fraiche into the soup and drop a few droplets of pumpking seed oil over.

Garnish with a little chopped parsley.

Serve warm.


 

Roasted squash soup

Roasted squash soup



 

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