Last night we made a pot of roasted squash soup. Thanks to neighbors we have lots of fresh squash and tomatoes. There is a lot of possible variation for this recipe, use what you have. I recently roasted a small turkey and made stock with the bones.
Recipe # 47 Roasted Squash Soup with Turkey
3 to 5 fresh squash - yellow and/or zucchini
2 handfuls of grape tomatoes
2 quarts turkey stock (or chicken stock)
cut cooked turkey or chicken
salt and pepper
|The sequence: cut, seasoned and roasted.|
Peel and seed the squash. Spread cut squash on a cooking sheet. Add the rest of the vegetables. Drizzle olive oil over the vegetables and mix to coat. Season to taste. Put the sheet into a 425 degree oven. Roast about 30 minutes or until vegetables start to brown. Stir after 20 minutes.
When the stock is hot and the vegetables are done add a quarter to a half to the pot and blend with a immersion blender. This will thicken the broth and provide a favorable base to the soup. Add the rest of the vegetables and cooked-cut chicken or turkey to the pot and heat through.