Roasted Delicata Squash Soup with Grilled Cheese Croutons

Ingredients

• 2 Delicata squash
• 1 Onion (Roughly chopped)
• 4 Carrots (Medium; halved and chopped into large pieces)
• 1 Garlic (Bulb, end removed)
• 2 in Ginger (Sliced lengthwise)
• 3 Tomatoes (Medium; chopped in half)
• Olive oil (A large glug)
• Salt (To taste, for roasting)
• Black pepper (To taste, for roasting)
• 1 tbsp Lemon juice
• 2 tsp Salt (For blending)
• 1 can Coconut milk (Can size not specified)
• 1 cup Broth (The author used chicken bone broth)
• Grilled cheese sandwich (Make separately; slice into cubes once cooled. Quantity and sandwich ingredients not specified.)

Steps

1. 1

   Heat the oven to 400°F (about 200°C).

2. 2

   Roughly chop the onion. Halve and chop the carrots into large pieces, remove the end of the garlic bulb, slice the ginger lengthwise, and chop the tomatoes in half. Prepare the delicata squash for roasting; the source does not specify whether or how to cut it before roasting.

3. 3

   Arrange the squash, onion, carrots, garlic, ginger, and tomatoes for roasting. Add a large glug of olive oil and season with salt and pepper.

4. 4

   Roast for about 45 minutes, until the vegetables are tender and browned.

5. 5

   Remove the skins from the squash and garlic. Transfer all the roasted vegetables to a high-speed blender.

6. 6

   Add the lemon juice, 2 teaspoons of salt, coconut milk, and broth to the blender. Blend until smooth.

7. 7

   Make a grilled cheese sandwich separately. Let it cool, then slice it into cubes to make croutons.

8. 8

   Serve the soup topped with the grilled cheese croutons.

Notes

The recipe does not specify the amount of olive oil, roasting salt and pepper, the can size for coconut milk, or the ingredients and quantity for the grilled cheese sandwich. It also does not state how to cut the squash before roasting or give a blending duration.

Nutrition per serving

• soup
• main
• vegetarian
• gluten-containing
• dairy-containing
• roasted
• fall