Roasted winter squash soup

New Haven (WTNH) - Jessica Hazan, also known as "The Soup Girl", made us some roasted winter squash soup Saturday.

"The Soup Girl" sends out a weekly e-menu and takes online orders for weekly delivery. She started her business because as a busy mom, she saw the need for more convenient and healthy alternatives in the area. She uses as many local and organic ingredients as possible. Hazan served soup all summer at the Hamden Farmer's Market and hopes to add additional markets next summer.

Jessica Hazan's website: www.thesoupgirl.com


THE SOUP GIRL’S ROASTED WINTER SQUASH SOUP

½ stick butter

1 large onion-chopped

4 garlic cloves-minced

6 cups vegetable stock

1 ½ lb. Butternut squash

1 ½ lb. Acorn squash

1 ¼ tsp. minced thyme

1 ¼ tsp. minced fresh sage

1/8 tsp. cinnamon

1/8 tsp. nutmeg

¼ c. cream

Cut butternut and acorn squash in half. Rub with olive oil and place cut side down on sheet pan.

Roast squash for 1 hr. in 375 degree oven.

Melt butter in large pot over medium heat. Add onions and garlic and sauté until tender, about 10 min. Add broth, all squash and herbs, bring to a boil. Reduce heat, cover and simmer until squash is very tender, about 20-30 min. Puree soup. Stir in cream, cinnamon, nutmeg and season with salt and pepper.

Serves 8