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 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.
No comments:
Post a Comment