Roasted Squash Soup

This Roasted Squash Soup compliments every autumn meal, whether elegant or casual. 

Roasted Squash Soup
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  1. 5 pounds yellow squash, cut into 1⁄2-inch pieces
  2. 1⁄4 cup olive oil, divided
  3. 11⁄4 teaspoons salt, divided
  4. 1 teaspoon ground black pepper, divided
  5. 1 yellow onion, chopped
  6. 3 bay leaves
  7. 1 tablespoon minced garlic
  8. 3 quarts chicken broth
  9. 4 cups shredded sharp Cheddar cheese
  10. 1 cup heavy whipping cream
  11. 1⁄2 cup sour cream
  12. 1 teaspoon sugar
  13. 1 teaspoon poultry seasoning
  14. 1⁄2 teaspoon garlic powder
  15. Seasoned Croutons (recipe follows)
  1. Preheat oven to 400°. Line a rimmed baking sheet with heavy-duty aluminum foil.
  2. In a large bowl, combine squash, 2 table- spoons olive oil, 1 teaspoon salt, and
1⁄2 teaspoon pepper, tossing to coat. Spread squash in an even layer onto prepared pan. Bake for 1 hour.
  3. In a large Dutch oven, heat remaining
 2 tablespoons olive oil over medium heat. Add onion, bay leaves, and garlic; cook for 10 minutes, stirring frequently. Add cooked squash and chicken broth. Reduce heat to low; cover, and simmer for 30 minutes. Remove and discard bay leaves. Let cool for 10 minutes.
  4. In the container of an electric blender, puree squash mixture in batches.
  5. Return to Dutch oven over medium-low heat. Add cheese, cream, sour cream, sugar, poultry seasoning, garlic powder, remaining 1⁄2 teaspoon pepper, and remaining 1⁄4 teaspoon salt, whisking to combine. Cook for 5 minutes, stirring constantly, until cheese melts. Serve with Seasoned Croutons.
Southern Lady Magazine
Seasoned Croutons
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  1. 1⁄2 cup butter, melted
  2. 1 teaspoon poultry seasoning
  3. 1⁄2 teaspoon garlic salt
  4. 1 (8.5-ounce) French baguette, cut into1-inch pieces
  1. Preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil.
  2. In a large bowl, combine melted butter, poultry seasoning, and garlic salt. Add bread pieces, tossing to coat. Spread in an even layer on prepared pan. Bake for 10 minutes or until lightly browned.
Southern Lady Magazine

For more autumn entertaining ideas and recipes, order our October 2017 issue.