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.
Click here to download and print a pdf of this recipe:
Roasted Squash Soup with Cayenne Pepper
6 comments:
i must say...the thing i look forward to the most whenever i visit your blog, is the pictures...
i think they are VERY good in terms of showcasing the food...
makes the food look delicious
Hello!
A friend of mine here in St. Louis told me about your blog..looks great.
I'm not a big fan of dill either, except in small amounts with smoked salmon and sour cream.
I cannot tolerate root beer or pickle relish. Everything else is pretty much fair game.
Cheers!
Hi, my name is Deanna and I just loved the soup! Thank you for that recipe. I'll be making it every Saturday night from now on.
Best Wishes!
Hi! Found your blog by googling "kuri squash soup" and made your recipe. It was great. We're in Chicago and get Angelic Organics, too. :-) Happy cooking!
-sara
p.s. what's the pattern name of those lovely bowls??
Hi Sara,
I'm glad you liked the soup! I just received these bowls and plates for my wedding. They're from a line of French dishes called Pillivuyt and shown in the photo is the Brasserie salad plate and cereal bowl. They're from a store in Wicker Park called Porte Rouge (1911 W. Division), and you can find them online at http://www.porterouge.biz. ~ J.Noelle
spectacular!!
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