Roasted Winter Squash Soup

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 3 lbs winter squash
• 2 tablespoons olive oil, divided
• 1 onion, large, finely chopped
• 3 carrots, finely chopped
• 4 garlic cloves, sliced
• 1 tablespoon fresh thyme
• 1/2 teaspoon ground ginger
• 1 tablespoon kosher salt
• 1/2 teaspoon cayenne pepper
• 1/2 cup dry
• 8 cups chicken broth
• 14 ounces evaporated milk
• 1/2 teaspoon black pepper, freshly ground, fine, to taste
• 1/8 teaspoon nutmeg, freshly grated

Recipe

• 1 preheat oven to 400 degrees f. cut squash into quarters, remove seeds & loose membranes. rub cut surfaces with 1 tablespoon of the olive oil. roast squash for 40 minutes on flat sheet. test for doneness by seeing if a fork easily penetrates flesh. when soft, cool to workable/room temperature.
• 2 while squash is roasting, prepare the onions, carrots & garlic. saute the onion & carrot in a large soup pot until the onion is translucent & slightly caramelized, about 15 minutes on low heat. add garlic and saute another 10 minutes, taking care not to brown the garlic. add the seasonings (thyme, ginger, cayenne, salt) & cook an additional minute. take off heat until the squash is cool enough to peel.
• 3 peel & coarsely chop the roasted squash. add the squash to the soup pot. saute the squash 5 minutes over medium heat - taking care not to brown the garlic. when the squash is hot & maybe beginning to stick a bit, add the . stir well, then add the chicken broth. let simmer with frequent stirring about 20 minutes or until thick.
• 4 finish soup by adding 12 ounces (1 can) evaporated milk (not condensed!). add finely freshly ground black pepper & fresh grated nutmeg to pot & stir to mix just before serving. adjust salt & serve.