Confetti Winter Squash Soup
Confetti Winter Squash Soup
Preheat oven to 400 degrees. Halve and seed the squash. Place the halves cut side up in a 13 x 9-inch baking dish and fill the dish with 1/4 inch of water. Drizzle the squash with olive oil, cover, and bake until soft, 30-40 minutes. When it is cool enough to handle, scoop out the flesh and set aside.
In a stockpot, heat 2 tablespoons of olive oil over medium heat and saute the leeks until they begin to soften, 5-7 minutes.
Add the celery and peppers and cook until soft, another 5 minutes.
Add the broth and squash flesh and simmer for about 10 minutes.
Add the lemon juice and coarsely puree the soup with an immersion blender.
Stir in the half-and-half and adjust the consistency with more broth or half-and-half if necessary. Season with salt and pepper.
Ingredients
Directions
Preheat oven to 400 degrees. Halve and seed the squash. Place the halves cut side up in a 13 x 9-inch baking dish and fill the dish with 1/4 inch of water. Drizzle the squash with olive oil, cover, and bake until soft, 30-40 minutes. When it is cool enough to handle, scoop out the flesh and set aside.
In a stockpot, heat 2 tablespoons of olive oil over medium heat and saute the leeks until they begin to soften, 5-7 minutes.
Add the celery and peppers and cook until soft, another 5 minutes.
Add the broth and squash flesh and simmer for about 10 minutes.
Add the lemon juice and coarsely puree the soup with an immersion blender.
Stir in the half-and-half and adjust the consistency with more broth or half-and-half if necessary. Season with salt and pepper.
