Tuesday, July 2, 2013

Roasted Corn and Squash Soup


A Two for Tuesday Recipe:

I've gotten into having soup with dinner at least once or twice a week, especially on the nights that I am opting out of what I call a "hard carb". To me, "hard carbs" are rice, grains, pasta, bread ... I think you get the idea! Roasting the vegetables adds depth to the overall flavor of the soup and blending it through a sieve, gives it that smooth, creamy, and decadent texture. You can make it a day or two ahead of time or even freeze it and when it is time to serve just follow the very last step.
Serves 2-4
1/2 a Cuban pumpkin squash*, (also known as calabaza) seeded, peeled and dicedCorn kernels from one large ear of corn
Olive oil
Half a vidalia onion, finely chopped
1 hot red banana pepper minced
4 cups chicken or vegetable stock
1/2 teaspoon salt
Pepper to taste
1/4 cup milk, cream or half & half
2 tablespoons Greek yogurt
Serves 2-4
Preheat oven to 450 degrees
  1. Drizzle a foil lined sheet pan with olive oil, add squash and corn kernels. Keep the corn to one side of the sheet pan. Drizzle more olive oil over top, sprinkle lightly with salt. Roast for 10 minutes then lower heat to 375 and roast for 25 minutes. Remove corn and set aside, put the squash back in oven to roast for an additional 20 minutes or until deeply caramelized. Reserve and set aside about a 1/4 cup each of squash and corn.
  2. Heat a stainless steel pot over medium heat, add oil, banana pepper and onions. Cook, until onions are softened and translucent.
  3. Add stock, bring to a boil, incorporate squash, corn, salt, pepper and stir. Lower heat and let simmer 5 minutes. Using an immersion  or regular blender, puree the vegetables and stock. At this point you can either leave it as is for a more rustic look and texture or you can opt for a smooth, silky and creamy texture by running it through a sieve.  
  4. If you are not going to serve the soup immediately, follow the next step once you are ready to eat it.
  5. Bring soup back to a simmer to heat through. Add the milk or cream and yogurt, stir to incorporate.  Turn the heat off.

To serve, top soup with a sprinkling of the reserved squash and corn. Great along side a salad, sandwich or as an accompaniment to dinner. Optional: add a dollop of Greek yogurt. ENJOY!
Recipe notes: *If you can't find Cuban pumpkin squash, you can use winter squash, which is similar in flavor, color and texture.

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