Oven-Roasted Winter Squash Soup: Difference between revisions
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Created page with "{{RecipeSummary |PrepTime= |CookTime= |Source=[https://summerhilldairy.com/recipes/oven-roasted-winter-squash-soup-made-with-goat-milk/ Summerhill Goat Dairy] |Yield=6-8 servings? |Rating={{unrated}} }} === Ingredients === * 6 cups winter squash, cubes * 3 Tablespoons olive oil, plus 1 Tablespoon * 1 teaspoon sea salt, plus 1 Tablespoon for soup * 12 cloves garlic, peeled * 2 cups vegetable stock, divided * 1 teaspoon freshly cracked black pepper * 1 1/2 cups Goat Milk *..." |
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[[Category:Vegetarian]] | [[Category:Vegetarian]] | ||
[[Category:Oregon Extension]] | |||
Latest revision as of 15:40, 11 September 2024
| Summary | |
|---|---|
| Prep time | |
| Cook time | |
| Source | Summerhill Goat Dairy |
| Yield / serves | 6-8 servings? |
| Rating | (unrated) |
Ingredients
- 6 cups winter squash, cubes
- 3 Tablespoons olive oil, plus 1 Tablespoon
- 1 teaspoon sea salt, plus 1 Tablespoon for soup
- 12 cloves garlic, peeled
- 2 cups vegetable stock, divided
- 1 teaspoon freshly cracked black pepper
- 1 1/2 cups Goat Milk
- 3 sprigs fresh thyme
Preparation
Preheat the oven to 350° F.
Coat the winter squash with 3 Tablespoons olive oil and 1 teaspoon of sea salt. Place the coated squash in glass roasting pan and roast 45 minutes. While the squash is roasting, wrap the garlic and 1 Tbs. olive oil in a small piece of tin foil and place in the oven for 20 minutes.
Puree the roasted squash, roasted garlic, and 1 cup vegetable stock in a blender until smooth. Pour mixture into an 8- quart stockpot. Add pepper, remaining vegetable stock, goat milk, fresh thyme, and 1 Tbs. salt. Let simmer for 30 minutes, stirring occasionally. Ladle into soup bowls and serve.
