Roasted Broccoli and Golden Nugget Squash Soup

After a few days of holiday feasting we were in the mood for something lighter last night. So, thinking of a soup, remembering a recent mention of broccoli, and checking on my remaining stash of Slow Farm squashes synthesized into this nice recipe that is super-easy to prepare and just the right thing for the current Michigan temperatures. We hope not to be waking up to negative Fahrenheits much longer!

The first step is to roast broccoli and a cute little heirloom squash, the Golden Nugget. The taste of roasted golden nugget squash is fantastic – it reminds me of freshly baked honey-oat bread from the long-ago days of my bread baking adventures.
For the spices, I prefer to work with dry powders rather than fresh spices when roasting veggies, as fresh herbs like e.g. sage tend to burn. Happy roasting!
Give everything a whirl with the immersion blender, and your soup awaits. You can easily adjust its consistency by adding more water than I used here, as mine came out stew-like. And we liked it 🙂

Ilian was out for some daddy-son-time, but if you are cooking this with your toddler, they’d have fun getting the pomegranate seeds out and scooping – and tasting! – the roasted squash.

Roasted Broccoli and Golden Nugget Squash Soup

  • Servings: soup for 4
  • Difficulty: easy
  • Print

Ingredients

  • 2 heads broccoli, florets only
  • 2 golden nugget squashes
  • seeds from 1/2 pomegranate
  • 2 tsp salt
  • 2 tsp cumin
  • 1 tsp coriander
  • 1 tsp ginger powder
  • 1 tsp garlic powder
  • 1 tsp fenugreek seeds
  • 1/2 tsp rubbed sage
  • 1/4 tsp nutmeg
  • 1/4 tsp tarragon
  • 1/4 cup canola oil
  • water

Directions

  1. Cut the squashes in half – this may require some work, as this is a hard-skinned winter squash. Scoop out seeds, coat in oil and 1 tsp salt. Place cut side down on a cookie sheet lined with parchment paper.
  2. Toss broccoli florets in oil, remaining salt and other spices, and place in baking dish.
  3. Roast squash and broccoli at 350F for about 45 minutes or until tender.
  4. Place broccoli in a pot and add water to barely cover. Bring to a boil and simmer a few minutes.
  5. Meanwhile, scoop out flesh from squashes when they are cool enough to comfortably handle. Add flesh to broccoli when it’s done cooking.
  6. Let cool until just slightly hotter than comfortable for eating. Puree with an immersion blender.
  7. Fill into serving bowls and garnish with pomegranate seeds. Love it!

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