Contributed by Recipe adapted from “A Chow Life” at http://achowlife.com)

n/a

Ingredients

(2 lbs Delicata squash, halved and seeded 1 medium Shallot, finely diced
4 C low Vegetable broth
1 tsp fresh Rosemary, chopped
Sea salt, and freshly ground Pepper to taste
3 Tbs Butter
1 Tbs crumbled Blue cheese (optional)

Instructions

Preheat the oven to 350°F. Place the squash halves on baking sheet with open sides up. Divide
one Tbs of the butter among them and put it into the various cavities. Roast in the oven for
approximately 30 -40 minutes (depending on the thickness of the squash) until the inside of the
squash is soft and can be easily removed. Remove from oven. Set aside to cool briefly.
In a stock pan on the stove, melt the remaining butter over medium to low heat. Add the shallot
and rosemary and cook until the shallot is soft and fragrant, but not browned (about 4-5
minutes). Add the 4 cups of stock and increase the heat to medium-high. Scoop out the cooked
squash into bit sized chunks and add it to the soup. Cook the squash in the soup for about 15
minutes until the stock is slightly reduced and the flavors come together. Remove from heat.
Blend the soup mixture until smooth in batches in a blender or using a hand mixture. Season
with salt and pepper to taste. Pour soup into bowls to serve. Top each bowl with a tsp of blue
cheese and stir it into the soup. Serves 4.
~ Article & Recipes Contribute

Read more recipes