FORT WAYNE, Ind. (WANE) – Laura Wilson of fine dining restaurant La Dolce Vita in Roanoke stopped by FirstNews Sunday to offer one her of her favorite Thanksgiving recipes, roasted squash soup.
Recipe: Roasted Squash Soup
- 2 summer squash, cut into fourths
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 yellow onion, rough chopped
- A few carrots and celery, diced
- 1/2 cup dry sherry
- 4 cups chicken broth
- 2 cups water
- Kosher salt and black pepper to taste, perhaps some fresh ginger
- Garnish: sour cream and fresh chives
- Preheat an oven to 400 degrees.
- Using a large, sharp knife, split the squash in fourths. Clean the seeds from the center and cut off the stem. Rub the squash in the olive oil and place them cut-side down on a baking sheet.
- Roast the squash 45 minutes or until the skin is golden, perhaps a bit charred. Remove from the oven and set aside until the pumpkin is cool enough to handle.
- Meanwhile, in a large soup pot, melt the butter, add the onion and other vegetables. Cook until the onions are soft and translucent over medium heat, about 5-7 minutes- it is ok if the onions brown a little bit.
- Add the dry sherry, if desired, and scrape up all of the browned bits from the bottom of the pot.
- When the squash is cool enough to touch, peel the skin away from the cooked squash and discard. Add it to the soup pot with the onion and sherry, and carrots.
- Add the chicken broth and the water and place a lid on the soup pot. Let it simmer on low heat for about 30 minutes.
- Puree the soup on high (in batches) in the blender or food processor until it is very smooth. Add back to the pot and heat gently before serving.
For more information, visit La Dolce Vita.