Spicy Winter Squash Soup

We used Bell-View Chopped Garlic, Savory Chicken Soup Base, and Tangy Horseradish Sauce for this recipe!

INGREDIENTS:

Roasted Winter Squash :

  • 3lb winter squash (2 small)

  • 1 tbsp. Olive oil

  • ½ tsp. kosher salt

  • ½ tsp. pepper

  • ¼ tsp. ground cinnamon

Soup:

  • 1/2 tsp. black pepper

  • ¼ tsp.  ground cinnamon

  • ¼ tsp. ground turmeric

  • 1 tbsp. olive oil

  • 1 small yellow onion

  • 1 tsp. Bell-View Chopped Garlic

  • 1 tsp. ground ginger

  • 13oz. Half & Half

  • 1 tbsp. red pepper flakes

  • 3 cups  of prepared Bell-View Savory Chicken Soup Base

  • 1 tbsp. soy sauce

  • 1 tbsp. fish sauce

  • 2 tbsp. Bell-View Tangy Horseradish Sauce

DIRECTIONS:

  1. Preheat oven to 400F. Using a sharp knife, slice the pumpkin in half. Scoop out the seeds using a spoon.

  2. Roast the pumpkin. Mix together the ½ tbsp of the oil, salt, pepper, and cinnamon in a small bowl until it’s almost like a paste. Brush inside the cavities of the squash only, but not on the top outer rims. For the top outer rims, just brush lightly with oil.

  3. Place the pumpkin halves, flesh side down, on a rimmed sheet pan. Prick the skin with a knife to allow venting. Roast until the pumpkin is very soft, about 40 to 45 minutes.

  4. While the pumpkin roasts, prep and make everything else in the next 3 steps.

  5. Prepare spice, chop vegetables. Heat a medium saucepan over medium-high heat with the 1 1/2 tbsp olive oil. Once hot, add the vegetables with a pinch of salt, and cook for 3 to 4 minutes, or until fragrant. If it starts to stick, add a splash of water to scrape up the food bits. Add the spice mix and stir almost constantly for 30 seconds.

  6. Add a few tablespoons of half & half  to deglaze and pick up food bits. Fry for a few minutes, tossing frequently to prevent sticking. Pour in the rest of the half & half, broth, fish sauce, and soy sauce. Bring to a boil, then simmer for 10 minutes

  7. Blend the soup. While squash is still warm, scoop out the flesh using a large spoon or peel the skin with your hands. Transfer the flesh to the blender; discard the skin. Add the warm soup and blend until smooth and creamy.

  8. Rest for 15 minutes to meld the flavors. Taste, adding more soy sauce or sugar as desired.

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