Roasted Mixed Squash Soup

Before I dropped my phone in this gorgeous bowl of soup, i was (thank Gd!) able to take a few pictures!

Have you ever tried to roast your squash before blending it in a soup? It changes everything!

Here is another take on an orange soup, enjoy it!

• 1 butternut squash

• 1 acorn squash

• 2 tbsp oil

• 1 large onion, diced

• 3 carrots, peeled and cubed

• 2 celery sticks, peeled and cubed

• 1/2 cup wine

• 1 tsp Garlic powder

• 1 tsp black pepper

• Salt, to taste

DIRECTIONS:

1. Preheat oven to 400 F. Spray non stick spray on a baking sheet. Half both your squashes and sprinkle salt on the flesh. Place face down on the baking sheet and roast for about 50 minutes.

2. Once ready, cool until safe to touch. Peel the skin off and save the flesh.

3. Heat a large pot at medium high heat, add oil. Add onion, celery and carrot to the pot. Saute until caramelized and brown bits start to form.

4. Add wine and let the alcohol evaporate. Add squashes and spices. Mix to incorporate.

5. Add enough water to fully immerse everything. Boil for about 15 minutes then turn off the heat.

6. Blend using an hand blender. Adjust seasoning.

Enjoy,

Guila