Roasted Squash Soup
Recipe By: 
Recipe type: Main, Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 large squash like the one you see pictured above
  • 2 tablespoons olive oil
  • salt
  • ¼ cup bacon fat or other fat like olive oil
  • 6 cups diced yukon gold potatoes
  • 1 small onion, diced
  • 3 cups duck or chicken broth (I used duck but unless you raise meat ducks like we do that can be hard to come by so chicken should be just fine)
  • 1 tablespoon dried tarragon
  • ½ cup white wine
  • 2 cups cooked, diced chicken
  • 1 pint heavy cream
  • salt and pepper to taste
Preparation Instructions
  1. First preheat your oven to 400˚.
  2. Next take the squash, lay it on it's side and slice it into ⅛" rounds. Scoop the seeds out of the pieces. Lay the squash slices on a rimmed baking sheet and coat them in olive oil and sprinkle with salt.
  3. Place the squash in the oven to roast, check every few minutes and toss. Roast until edges are lightly browned and squash is lightly caramelized - should be sizzling.
  4. While the squash is roasting, heat a large dutch oven or stock pot over medium-high heat. Add the bacon fat, once melted, add the diced potatoes and onion. Saute until just starting to soften.
  5. Add the wine and simmer until just starting to reduce, about 3-4 minutes.
  6. Add the broth and tarragon and bring to a simmer until the potatoes are soft.
  7. Add the chicken, heavy cream and roasted squash. Bring up to a simmer and add the salt and pepper.
  8. Taste and adjust seasoning if necessary and then serve.
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2013/12/roasted-squash-soup/