Fresh from the Farmers Kitchen

Recipes featuring fresh ingredients from Farmers Market

Roasted Pumpkin/Squash Soup

Beth Kendall of Dos Pasos Ranch offered samples of this fall classic at Templeton market. Tasters loved it for it's hearty flavor and low fat health benefits.

Ingredients:

  • 3 cups roasted squash (see below)
  • 1 large onion
  • 4 cups chicken broth
  • spices (see below)
  • 2 tablespoons butter (or margarine)
  • salt and pepper to taste
  • 1/4 cup sour cream, yogurt or creme fraiche
You can customize the spices to suit your taste. Choose one of the following:
  • 1/4 teaspoon cinnamon and 1/4 teaspoon nutmeg
  • 1/2 teaspoon thyme and 1 teaspoon rosemary
  • 1 teaspoon chili powder and 1/2 teaspoon cumin

To cook squash for the soup:

Preheat oven to 350 degrees.

Cut pumpkin or squash in half, clean out seeds and excess fiber and place cut side down on roasting pan.

Roast until soft, about 45 minutes to 1 hour.

Scoop out cooked pumpkin/squash and mash.

To make the soup:

Puree onion in a food processor until fine.

Add squash, chicken broth and spices and process until blended.

Pour the mixture into a soup pot or heavy-bottomed pan and simmer over medium heat for 20 minutes.

Add butter and stir until blended. Add salt and pepper to taste.

Serve in bowls with yogurt or sour cream swirls on top.