Roasted Winter Squash Soup

Creamy and Savory Winter Squash Soup

On a cold and dreary night, there is no better dinner than soup!  This is easy and delicious. Grab your crockpot and you are ready to make a fabulous dinner with very little effort.  If you have an immersion blender, this will really help you to get the right texture.

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Yield: 6-8 hearty servings      Prep time: 30 minutes to prep, 3 hours to cook     Difficulty: EASY

Ingredients:

1 whole butternut squash
1 whole buttercup squash
2 tbs olive oil
1 large apple, peeled and quartered
1 large shallot, chopped and sauteed in butter until beginning to brown
1 large carton of chicken stock
1 tbs chopped fresh rosemary
1 tbs chopped fresh sage
1 tsp ground black pepper
salt to taste
1/4 cup 1/2 & 1/2 (can be eliminated to save calories!)

Toppings:
(use any one of these or combine as you like!)
Crispy pancetta or thick cut bacon crumbled
Sauteed portobello mushrooms (cooked until well browned and slightly crispy)
Asiago cheese
Dollop of Greek yogurt

Instructions:

1. Cut the squash into large chunks  and remove seeds (no need to peel). Cover the squash with olive oil. Roast on a rimmed sheet for 35 min at 350F.  Squash should be slightly tender an browned on edges.  Let it cool and scoop out the squash.
2. Put the squash and all other ingredients (except 1/2 & 1/2) into large crockpot. Add more water to cover ingredients if there is not enough liquid.
3. Cook on low for several hours (usually 3+)
4. Use immersion blender to puree soup.  Taste to adjust seasoning.
5. Add 1/2 & 1/2 if desired.

ENJOY!!!