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Autumn Roasted Squash Soup

Autumn Roasted Squash Soup

A robust combination of hearty flavors that bring warmth anytime of the year. Featuring Custom Culinary® Master’s Touch® Roasted Garlic Flavor Concentrate and Custom Culinary® Gold Label Mirepoix Base, Autumn Roasted Squash Soup combines the flavors of squash, cumin, ginger, cloves, thyme, and apple juice in one bowl.

Made with

What You'll Need

Yield: 10 servings

Amount Ingredients
1-1/2 lbs. Butternut or Acorn Squash
1 Tbsp. Custom Culinary® Master’s Touch® Roasted Garlic Flavor Concentrate
1/4 cup Orange Juice
1 Tbsp. Brown Sugar
2 Tbsp. Olive Oil
1 Tbsp. Cumin, Ground
1 tsp. Ginger, Ground
1/4 tsp. Cloves, Ground
1/4 tsp. Thyme, Dried
2 ½  qt.
1 qt.		 Water
Apple Juice
4 Tbsp. Custom Culinary® Gold Label Mirepoix Base
1/8 tsp. White Pepper, Ground

Preparation

  1. Cut squash in half and remove seeds.
  2. In a small mixing bowl add Master’s Touch® Roasted Garlic Flavor Concentrate, orange juice, brown sugar, and olive oil, mixing well with a wire whip. Brush mixture onto the inside of squash. Bake at 375 degrees F for 35-45 minutes until squash is tender.
  3. Remove squash from skin, let cool.
  4. In a food processor combine squash, cumin, ginger, cloves, thyme, 1 cup apple juice and Gold Label Mirepoix Base. Blend until smooth.
  5. In a 1 gal. sauce pot add pureed mixture, water, remining apple juice. Heat to boiling. Add white pepper, mixing well. Reduce heat and gently boil 15-20 minutes, stirring frequently.