Roasted Squash and Turmeric Soup with feta, cilantro, olive oil, and pepitas.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with SupHerb Farms and FOH.
Soup
INGREDIENTS
- 1 ea. Medium sized butternut squash
- 1-2 ea. Acorn or any fall squash, melon balled (roast extra and set aside).
- 2 qt. Stock of choice
- 1 ea. Onion
- 20 ea. Garlic cloves
- 1/2 cup SupHerb Farms Turmeric Puree
- 1/2 cup Heavy cream
- 1 ea. Bay leaf
METHOD
- Cut the butternut squash in half lengthwise and remove seeds. coat with olive oil and roast in the oven at 350f with extra acorn squash. When tender removed and place in a blender and puree with some of the stock.
- In a large pan sauté onion and garlic. Add the turmeric puree and bay leaf then deglaze with the stock. Add in the squash puree and cream. Cook down. Adjust consistency with more stock if desired. All squashes come in different sizes so the liquids needed will be up to the chef.
- Sauté your melon balled squash and use as a garnish with feta, cilantro and pepitas
