Roasted Squash and Jalapeno Soup

This was an easy soup to make.  I loved the sweetness of the squash contrasted by the heat of the jalapeno.  
Wednesday Menu – Chicken Pot Pie, Roasted Squash and Jalapeno Soup
Farm Share Food – Bon Bon Squash, Jalapenos, Onions
 
Roasted Squash and Jalapeno Soup
Original recipe from Every Day with Rachael Ray

Printable Version

2 onions, peeled and quartered

2 Jalapeno Peppers, halved and seeded

1 Bon Bon Squash, quartered

Olive Oil

Salt and Pepper

1 quart broth

2 T brown sugar

¾ t allspice

¼ cup cream

 

On a rimmed baking sheet toss onions and peppers with olive oil, salt and pepper.  Add squash quarters to the pan and drizzle with olive oil, salt and pepper.  Roast at 450 degrees for 20 minutes.  Remove and cool until you can handle the squash.  Peel the skins off the squash and reserve the pulp.

 

In a soup pot warm the broth.  Add vegetables, brown sugar, and allspice.  Puree (another great time to use that immersion blender).  Stir in cream and serve.