Roasted Sweet Meat Squash Soup Recipe

Roast Squash

1. Preheat your oven to 350 Fahrenheit (180 °C).
2. Cut the squash into manageable approximately same sized chunks (so that they equally fast cook through) and scratch out the seeds with a spoon. Discard the seeds or use them for something else.
3. Place the sweet meat squash chunks onto a parchment lined baking pan.
4. Roast squash at 350 Fahrenheit (180 °C) for about 20–25 minutes, or until cooked through. Test if it's cooked by poking into the squash wife a knife. It should be soft when done.
5. When done roasting, keep out to cool for 10–15 minutes, or until you can scoop out the squash meat. Discard the skin part.
6. Collect squash in a bowl.

To Cook Squash Soup

1. Sauté sliced onions with oil to soften. Then add in the chopped garlic with the bay leaf. Mix and cook for 1–2 minutes on a medium-low heat setting.
2. Stir in the squash with the broth and all the seasoning, the coriander ground, the cumin ground, the paprika, salt, and black pepper.
3. Mix it all well and simmer for a few minutes to infuse the flavors.
4. When done, pick out the bay leaf and discard. Blend to a smooth soup with the help of a hand blender.
5. Serve up hot.