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Meg's Roasted Squash Soup more complicated than I thought it would be.

Sunday, September 27, 2020


I had to write the directions step by step for myself!

So far today the squash hunks are roasted! They are so delicious,
I might just eat them as is. emoticon

Preheat oven to 375 degrees.
2. Peel, halve, and remove the seeds from the squash. Dice into 3/4 inch cubes.
3. Spray a roasting pan with nonstick cooking spray, add cubed squash, and spray the top of the squash.
4. Roast 20-25 minutes or until squash is tender. Remove from oven.
5. Place oil in a dutch oven or medium size saucepan. Sauté the onion in the oil over moderately low heat, stirring, until it is softened.
6. Add the squash and stock; cook the mixture, covered, over moderately low heat for 10 minutes.
7. Add the orange zest and the juice; simmer the mixture, uncovered, for 10 minutes.
8. Using a blender or food processor, purée the mixture in batches. (For a smoother texture, strain the soup through a sieve, but you'll remove some of the fiber.)
9. In a blender or food processor, blend the coconut, hot pepper, cilantro, orange juice and flesh until mixture forms a puree.
10. If mixture is too thick, add warm water to thin it.
11. Ladle the soup into soup cups and garnish each serving with about a teaspoon of the pesto.

Makes 8 one cup servings.

She does suggest roasting 2 squash and freezing the cooked squash for another day.
Good idea! emoticon

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Member Comments About This Blog Post
    Peeling squash is way to hard for me!! I do cook before taking it out of the skin. Soup is so good for one!
    19 days ago
    I did some butternut squash soup research recently (b/c I was figuring out mine from the farm box), and found that you can roast it before cubing it. In fact, slicing in half, remove seeds, oil it, sprig of whatever in the cavity (I didn't even bother with this) works great b/c after roasting, the skin peels off so easily, and cubing it is a breeze compared to cubing and peeling unroasted squash. So, next time your farm box gives you squash, you don't have to cube it before roasting. Of course, you won't get that awesome arm-toning workout you got from doing all that knife work!

    Either way, though, I'll bet your soup is delicious!!
    20 days ago

    Comment edited on: 9/30/2020 7:54:18 PM
    I was going to suggest the same work-around that MILPAM3 and 1CrazyDog mentioned. So much easier...
    Delicious squash is good in nearly every recipe!
    21 days ago
    I love roasted veggies.
    22 days ago
    23 days ago
    Tried the recipe before, too. I cooked the squash and took the flesh out then. Easier.

    You can play around w.the spices, too. It's good.
    23 days ago
    24 days ago
    Truthfully, I dislike peeling squash and would be more prone to cut it in half, remove the seeds and roast it cut side down on a baking sheet, then scoop out the flesh and proceed from there.

    I don't think I would bother with the pesto. Toasting the seeds with some sea salt and chopping them for a garnish is more to my liking.
    24 days ago
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