Summer is officially over – Labor Day has come and gone, the cicadas are chirping and we’re getting winter squash in our boxes. The latter half of the season – and especially the winter share boxes – are my favorites. I’m kicking off the early fall season with a roasted squash soup that gets a little kick from the addition of some cayenne pepper. The color is stunning and the flavors are smooth and comforting.
You can use any type of squash or pumpkin in this recipe. I used both the Red Kuri and Sweet Dumpling squash to make a double batch of soup so that I had leftovers to freeze. If you’re not the spicy-type, you can omit the cayenne all together, but it does add a nice contrast to the buttery, rich flavor of the squash.
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Roasted Squash Soup with Cayenne Pepper