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

November 15, 2007

This is Sissy's recipe from last year, and when she

made it I just loved it. She forgot all about it. I

made it Sunday night and sent her some. She loved it

and couldn't believe it was her recipe. I think it's

that special touch when someone else makes it. I'm

curious if you make it and if your daughter will think

it's a different soup. I made lots of extra pepitas,

I enjoy snacking on those.

Happy you enjoyed the soup, I have small amount left

for tonights dinner.

Donna

--- wwjd <jtwigg wrote:

> 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

> ------------

> " 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 )

>

Vegetarian Since 1929

Popeye

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November 15, 2007

LOL that is funny that she forgot about it, but it so impressed your taste buds

that you make it often. How sweet that you sent her some of your soup. I know

she enjoyed that treat. Things do seem to taste better sometimes when someone

else makes it.

She made the full 2 cups of the Pepitas(green pumpkin seeds) and they are quite

tasty for sure.

A nice touch either by theirselves or on the soup.

We use some peeled garlic cloves around 10 instead of leaving them in the skins.

I buy that big jar of pre-peeled garlic cloves at Sam's Club. We also used the

dried sage, because I didn't have any fresh. Great flavor!!!!!

Now we have 2 Roasted Butternut Squash soups(creamy) that we love. Our other

favorite is the Roasted Butternut and Carrot Soup that I have in the

files...........

Judy

-

Donnalilacflower

Thursday, November 15, 2007 6:12 PM

Judy Recipe Review - Roasted Butternut, Garlic and

Sage Soup with Maple Pepatis