SEASONAL ROASTED SQUASH SOUP

For most, brightly colored gourds and earthy winter squashes are relegated to nothing more than a piece of home décor or a sugary pie filling—but it’s high time the humble vegetables get their due in a savory setting!
 
Hard squashes are a nutritional superstar, being high in fiber and low in calories. It’s also an ample supply of beta-carotene, which is converted into Vitamin A in the body—a vitamin essential for healthy eyes.
 
If you’re set to receive a gorgeous fresh squash or pumpkin in your Front Porch Pickings Farm Box but haven’t worked with them before, we have the perfect starter recipe for you: Seasonal Roasted Winter Squash Soup. You can use any hard squash such as butternut, acorn, pumpkin, or a combination of squashes.
 
This recipe, generously provided by Chef Joshua Day of Harvest Hospitality, is simple to make but yields a comforting, healthful, brightly colored bowl of goodness. Enjoy it on its own, or with a side of garlic bread to go alongside. You may even consider using this as a first course for your Thanksgiving feast!
 
However you decide to enjoy it, we’d love to see photos of your final product shared to our Facebook page! You can also join us there for sneak peeks of upcoming produce, new recipes, and ideas for how to enjoy the bounty of your weekly Farm Box.
 
Haven’t signed up yet? CLICK HERE to learn more about our fully customizable farm boxes, filled to the brim with delicious, fresh, local produce delivered right to your door.
 
 
SEASONAL ROASTED SQUASH SOUP
 
Ingredients
1 five-pound whole pumpkin
2 cups unsalted butter (1lb) plus 2 ½ tablespoons additional
1/3 cup olive oil or vegetable oil
⅔ cup yellow onion, diced
2 garlic cloves, sliced or smashed
2 quarts vegetable stock
5 sprigs fresh thyme
½ teaspoon whole black peppercorns
1 cup maple syrup
 
 
Instructions

1. Preheat oven to 375° F. Cut and quarter the pumpkin or squash, and remove seeds and membrane. (Save the seeds for later, to make a great toasted garnish!)
   
   
2. Toss the squash in vegetable oil and sprinkle with salt. Lay on a roasting pan flesh side up. Place the roasting pan in the oven until the pumpkin is done, about 30 minutes, or until it can be easily pierced with a knife.
   
   
3. Remove the squash from the oven and scrape out the flesh, discarding the skin. Alternatively, you can also press the pumpkin through a roasting rack set over a bowl to easily separate the skin from the flesh.
   
   
4. Next, brown the 2 cups of butter in a small saucepot over low heat. Pay careful attention as the color begins to change, and be sure not to burn or scorch. Once the butter takes on a light brown color, remove from heat and pour into a bowl to prevent overcooking. Set aside.
   
   
5. In a medium pot over low heat, add the olive oil and the remaining 2 ½ tablespoons of butter and gently melt. Sweat the garlic and the onions, without adding any color. When the onions are soft, add the cooked pumpkin, vegetable stock, thyme, and black peppercorns, and simmer gently to infuse the flavor for about 15 minutes.
   
   
6. Once it’s cooked, blend well in a Vitamix blender, alternating between pouring in maple syrup and brown butter. Blend well. For a more refined mouthfeel, pass the finished soup through a fine mesh strainer. Season with salt to taste.