Recipe Review - Roasted Butternut, Garlic and Sage Soup with Maple Pepatis - Recipe repost

[Guest guest]

Tonight one of my daughters made this Roasted Squash, Garlic and Sage Soup

recipe from the files. It is so delicious. Just went for my second bowl.

Thanks Donna for sharing this favorite of yours. It will become a favorite

here too. Below is a repost of the recipe from our Hot Soup Recipe Files.

Judy

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" Roasted Squash, Garlic and Sage Soup "

from Donna and Sissy

 

5 lbs. of butternut squash (2 medium)

2 med. onions peeled and quartered

1/2 head of garlic, separated into cloves (do not peel)

2 Tblspns. olive oil

2 tsps. cumin

2 tsps. salt

1/2 tsps. black pepper

6 stems of fresh sage or 1 tsp. dried

48 ounces of vegetable broth

2 tsp. red wine vinegar or lemon juice

 

Garnish with spicy maple pepitas (recipe to follow)

 

Preheat oven to 425 degrees and place oven rack in middle of oven. Cut

squash in half lengthwise and remove seeds. Then cut in half widthwise.

Place squash (skin side up), onions and garlic in a single layer in a

roasting pan or on a large baking sheet.

Drizzle vegetables with olive oil and use you hands to coat veggies well.

Sprinkle cumin over the inside of the squash flesh. Sprinkle salt, pepper

and dried sage over veggies and make sure to get the seasonings inside the

squash flesh side. If using fresh sage lay it around the veggies. Roast 30

minutes and take a spatula to turn veggies over and roast another 30 mins.

until squash is tender when pierced with a fork.

When roasting is done, transfer onions to blender or food processor and

squeeze garlic out of the cloves and into the blender and discard the skins.

Scoop squash out of the skin and add to blender along with any roasting

juice from the pan (the juice really adds flavor so a little water and

rubbing with a fork will get more of the juice and flavors from the pan).

Blend all this until smooth. Transfer to a soup pot and add the vegetable

broth. Bring soup to a boil and turn to simmer and stir in the vinegar or

lemon juice, salt & pepper to taste.

 

 

Spicy Maple Pepitas to garnish

 

These are Mexican pumpkin seeds and this recipe is delicious not only as a

soup garnish but a snack. I find pepitas at Whole Foods, Trader Joes and

also any Latin store should have them.

 

2 cups pepitas

2 Tblspns. maple syrup

1 1/2 tsp. salt

1/2 tsp, cayenne pepper

 

Preheat oven to 425 degrees. Toss all ingredients in a bowl until well

mixed.

Transfer to a parchment lined baking sheet (I used the non-stick Reynolds

foil. I never have parchment paper and it's not like you even remember to

buy it and when I try to find it I have no idea whwere the store has it

hidden). Pat seeds into a single layer. Toast until seeds are a golden

brown and aromatic about 10-15 mins. Let cool. Store in an airtight

container for up to a week. (Believe me they won't last that long...LOL )