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Roasted Three Squash Soup Recipe

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This recipe for Roasted Three Squash Soup is from Beverly Sell's Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2lb butternut squash
2 acorn squashes
1 spaghetti squash
12oz carrots (peel and cut into 2inch pieces)
1 lb onion (chopped)
2 oz garlic cloves
14 Tbsp butter
8 Tbsp brown sugar
2 Tbsp kosher salt
2 tsp pepper
3 cups Sauvignon Blanc wine
4 cups Chicken broth
4 cups half and half
Directions:
Directions:
Cut each squash in half and remove seeds. place the squash on a baking sheet, skin side down. Add the carrots to the baking sheet too. Place 1 tablespoon each of butter and sugar in the cavity of each squash. Sprinkle all with the salt and pepper. Put in a 350° oven and bake for about an hour. After all are baked, Scoop out the flesh of the squashes (Be careful to avoid the skin) then add the squash, carrots, and any liquid that may be on the pan and add all to a big stew pot.

In a skillet pan, Sauté onions until translucent, add garlic and sauté 30 seconds before turning off heat. Add to the squash mixture in the stewpot. Use an immersion blender to smooth out lumps.

Add the wine and the chicken broth to the pot and bring to a low boil, then cook for 10 to 15 minutes. Add the half-and-half and cook for another 2 minutes. Add any remaining butter. Serve warm.

Makes 1 Galllon of delicious soup
Personal Notes:
Personal Notes:
While dining at Flemings Prime Steakhouse in Atlanta in 2007 we ordered this delicious soup. When we complimented the delicious flavor, our server gifted us with the recipe!

 

 

 

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