TURBAN SQUASH SOUP
Steps:
- Preheat oven to 400 degrees. Line two baking sheets with foil and spray lightly with cooking spray. Cut squash in half and remove seeds. Place squash halves cut side down on one baking sheet. Peel potatoes, turnips and carrot. Dice all into same size pieces, about 1 inch. Place vegetables in a large bowl and drizzle 2 TBSP of the olive oil over them. Season with salt, pepper, thyme and rosemary. Stir to coat evenly. Spread vegetables in a single layer on other prepared baking sheet. Place both baking sheets into oven. Roast squash for 1- 1 1/2 hours, or until tender. Roast other vegetables for 40-45 minutes, stirring once half way through. Remove vegetables from oven and allow squash to finish roasting. When squash is done, remove from oven and scrape pulp from shell. In large soup pot heat remaining olive oil. Add onions and celery and season with salt, pepper and crushed red pepper flakes. Saute until vegetables have softened a bit, 3-5 minutes, then add garlic and continue to saute for another minute or two. Add wine and cook for a few minutes to reduce wine a bit, then stir in the vegetable broth and all of the roasted vegetables. Bring to a boil, reduce heat and simmer for 15-20 minutes. Remove from heat and working in batches, transfer soup to blender or food processor. Process until smooth. Return soup to pot and stir in the half and half.
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Stevedoor Roblox
[email protected]This soup is a must-try for any squash lover. It's creamy, flavorful, and incredibly easy to make. I highly recommend it!
BERER DESH BD
[email protected]Meh.
Dirrick Robinson
[email protected]This soup is divine! The roasted squash gives it a wonderfully rich flavor, and the spices are perfectly balanced. I've already made it twice, and I'm sure I'll be making it again soon!
jago bangla
[email protected]I thought this soup was just okay. It wasn't bad, but it wasn't anything special either. I probably wouldn't make it again.
Norbai kasan
[email protected]Overall, this soup was a great success. The flavors were well-balanced, and the texture was creamy and smooth. I would definitely recommend this recipe to others.
Natnael Solomon NIGUSSIE
[email protected]This soup was a bit too bland for my taste. I had to add some additional seasonings to make it more flavorful.
Fabian Rios
[email protected]I've made this soup several times now, and it's always a hit. It's so easy to make, and the results are always amazing. I love the combination of flavors, and the soup is always so creamy and comforting.
Tamanna Tasnim Tonni
[email protected]Delicious! The soup was creamy and flavorful, and the roasted squash added a nice depth of flavor. I would definitely make this again.
maryam tamer
[email protected]Very easy to make and very flavorful. I added a bit more curry powder than the recipe called for, and it turned out great!
Isaialyn Appiah
[email protected]This turban squash soup was incredibly tasty and flavorful! The hint of cinnamon and nutmeg added a warm and comforting touch, while the roasted squash gave it a wonderfully rich and creamy texture. My family loved it!