Roasted Acorn Squash & Turnip Soup

Name: Roasted Acorn Squash & Turnip Soup
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 1 bay leaf; 3 Tbsps brandy; 1 carrot, roughly chopped; 1 liters chicken stock; 2 cloves garlic, peeled & smashed; 1 pinch ground coriander; 1 teaspoon sugar; 227 grams turnips, pelled & roughly chopped; 5 Tbsps unsalted butter; 1 pinch each, salt & white pepper, or as needed

Roasted Acorn Squash & Turnip Soup might be just the soup you are searching for. One portion of this dish contains about 7g of protein, 12g of fat, and a total of 207 calories. This recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 6. If you have sugar, chicken stock, ground coriander, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and vegetarian diet. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes around 1 hour and 30 minutes.

Instructions

Heat the oven to 375 degrees F. Season the squash with salt and white pepper.

Ingredients you will need

White Pepper

Squash

Salt

Equipment you will use

Oven

Place ½ tablespoon butter into each cavity and place the squash halves on a parchment-lined baking sheet.

Ingredients you will need

Butter

Squash

Equipment you will use

Baking Sheet

Bake until tender and caramelized, about 1 hour.

Equipment you will use

Oven

Remove from the oven and let it cool on the tray.Melt the remaining butter in a medium soup pot set over medium heat.

Ingredients you will need

Butter

Soup

Equipment you will use

Oven

Pot

Add the leeks, celery, carrots and garlic.

Ingredients you will need

Carrot

Celery

Garlic

Leek

Sprinkle the mixture with sugar. Cover, and cook for 10 minutes, until softened.

Ingredients you will need

Sugar

Add the turnips, stock, bay leaf and coriander then bring the mixture to a boil. Reduce the heat to low, season with salt and white pepper. Cover and cook another 20 minutes, until the turnips are very tender.

Ingredients you will need

White Pepper

Coriander

Bay Leaves

Turnip

Stock

Salt

Remove the bay leaf.Scoop the flesh from the cooled squash halves straight into the soup pot. Using an immersion blender puree the mixture until very smooth, or use a standard blender working in batches if necessary. Return the soup to the soup pot (if using a standard blender) and add brandy. Bring the soup to a simmer and adjust the seasoning.

Ingredients you will need

Seasoning