Spicy Roasted Squash Soup

Spicy Roasted Squash Soup

At Market on the Move last week I had gotten a large round squat greenish squash, that I didn't recognize.  I was trying to think of a way our family could actually consume that much squash and it occurred to me that a pureed soup might be the thing. For inspiration, I looked at a lot of recipes and most called for what I would consider all of the pumpkin pie spices along with dairy ingredients, which was not the way I wanted to go.  One of the recipes called for Jalepenos and I thought a spicy soup sounded amazing, so here's what I came up with.  I'm not adding the link to the original recipe, because other than deciding to use Jalepenos, I didn't reference the recipe at all.

Tools:

1) Large Roasting Pan with low sides

2) Large Soup Pot

2) Immersion Blender

 Ingredients:

1) 1 large Squash, rind removed and cubed or 3-4 bags frozen Butternut Squash

2) 2-4 Tbsp Olive Oil

3) 1 head crushed Garlic

4) 1 diced Yellow Onion

5) 6 diced Jalepenos

6) 2 chopped Celery Hearts

7) 6 Carrots, peeled and sliced

8) 10 Red Potatoes, peeled and cubed

9) Seasonings... Salt, Pepper, Cajun Spices, Curry, Coriander and Tumeric

Directions:

1) Preheat the oven to 400F.

2) In a bowl, toss the Squash Cubes with Olive Oil, then arrange in a single layer on the roasting pan. Sprinkle evenly with Cajun Spices, put in the oven for 1 hour or until very soft, then set aside.

3) In the soup pot, add 2 tsp Olive Oil and sautee the Garlic, Onion and Jalepenos for a few minutes, then add Celery, Carrots and Potatoes and stir.  Add enough water to cover all of the ingredients, bring to a boil, then turn down the heat to simmer until all of the vegetables are soft.
4) Remove from heat, add the roasted Squash and use the immersion blender to puree the soup.  If it is too thick, add more water until it is the consistency you are looking for.
5) Season to taste with Salt, Pepper, Curry, Coriander and Tumeric.
6) Serve and enjoy! :)

Thoughts... I would definitely make this again!

Comments... I chose the spices I did for this recipe, because they are new to me but also seem to compliment vegetable dishes with some heat.  When looking up squash soups I saw some recipes that used Yellow Squash and/or Zucchini, which I might try the next time I am trying to use up a large quantity of them.