Name: Confetti Winter Squash Soup
Ingredients: 2 delicata or other winter squash; 2 tablespoons olive oil, plus more for roasting the squash; 2 medium to large leeks, finely chopped; 1/2 cup diced celery; 1-2 red bell peppers, diced; 3-4 cups chicken or vegetable broth; Juice from 1/2 lemon; 1/2 cup half-and-half; Salt and ground black pepper to taste

Confetti Winter Squash Soup

Posted March 29, 2017

CategoryAcorn Squash, Butternut Squash, Celery, Delicata Squash, Festival Squash, Kuri Squash, Leek, Recipe

Confetti Winter Squash Soup

Yields1 Serving

2 delicata or other winter squash

2 tablespoons olive oil, plus more for roasting the squash

2 medium to large leeks, finely chopped

1/2 cup diced celery

1-2 red bell peppers, diced

3-4 cups chicken or vegetable broth

Juice from 1/2 lemon

1/2 cup half-and-half

Salt and ground black pepper to taste

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

2 delicata or other winter squash

2 tablespoons olive oil, plus more for roasting the squash

2 medium to large leeks, finely chopped

1/2 cup diced celery

1-2 red bell peppers, diced

3-4 cups chicken or vegetable broth

Juice from 1/2 lemon

1/2 cup half-and-half

Salt and ground black pepper to taste

Directions

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.

Notes

Confetti Winter Squash Soup

Ingredients Directions