You know spring is here when you find and use that *last* winter squash that’s been sitting on the kitchen counter for weeks…ok, I’m lying. I’ve been staring at my last delicata squash since November.
I finally decided to roast it with a bunch of garlic and make soup. Seeing that I’m going to start some lettuce and micro greens any day now, I figured that it was time to clear out everything and start fresh.
I roasted a whole delicata, sliced about 1/2 inch thick and seeds removed. Rubbed it with a little grapeseed oil and salt.
Tossed 5 or 6 cloves of garlic (unpeeled) onto the roasting pan also.
After 20 minutes at 400 degrees F, the garlic will be done. Wait for it to cool enough to handle it and squeeze it out of it’s skin.
Flip the squash over and roast for another 5 minutes.
I put the squash, 1 cup of veg stock, 1/2 cup of water, a couple pinches of salt, the roasted garlic and a few shakes of cumin into my vitamix.
Blended on high for a few minutes until steam started to escape through the lid.
You can also use an immersion blender to do the same job. Pour all your ingredients into a pot and heat over medium while blending.
Always taste and add salt if necessary. Also, you can add more broth if it’s too thick.
Served with lots of fresh parsley and quickly fried shallots.
Note- fried shallots are one of my favorite add-ons for just about anything; soup, salad, pasta, rice…etc. Heat 1/4 inch of olive or grapeseed oil in a small saucepan over fairly low heat. Toss in a handful of thinly sliced shallots. They should start to sizzle immediately; if not, the oil wasn’t hot enough! You can always put one shallot ring in to test the oil temperature before putting them all in. Fry for a few minutes, until golden. Drain on a paper towel.