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Ingredients
- 2 pounds winter squash (it can be any combo of what you have, even including pie pumpkin)
- 1 cup onion diced
- 1 cup leek diced
- 1 1/2 cups carrot diced
- 1 1/2 Tbsp butter
- 2 quarts vegetable stock
- 1/4 tsp allspice ground
- 1 tsp ginger freshly grated
- salt to taste
- white pepper to taste
Ingredients
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Instructions
- Cut squash in half, remove seeds and place squash face down on an oiled baking sheet. Bake about 30-45 minutes (depending upon size) in a preheated 350 degree F oven until soft.
- While squash is baking, heat the butter in a heavy soup pot over medium low heat. Add onions, leeks, and carrots. Sweat until soft. Do not brown. Add vegetable stock to soup pot and bring to a gentle simmer.
- When squash is done, scoop cooked squash from the skin. Add squash to the soup pot. Continue to simmer about 30 minutes, or until vegetables are thoroughly cooked and softened.
- Puree soup mixture with an immersion blender. If you do not have one you can also do this in a blender or food processor. This may require several batches. Strain soup through a medium mesh strainer and discard the solids.
- Season with allspice, ginger, salt and pepper. Portion soup into individual bowls.
