spice roasted squash goji berry soupIngredients

  • 4 lb squash, such as acorn, delicata and/ or butternut
  • 1/4 c. + 1/4 c. Extra virgin olive oil
  • 1 tbsp maple syrup
  • 1/2 tsp ground anise
  • 1/2 tsp ground cinnamon
  • 1/2 tsp whole cloves
  • 1/2 cup carrot, medium dice
  • 1/2 cup yellow onion, medium dice
  • 1/2 cup celery, medium dice
  • 1/2 cup fennel, medium dice
  • 1/4 cup shallots
  • 1/4 cup brown sugar
  • 4 cups vegetable stock or water
  • 2.5 cups frozen goji berries
  • 1/4 tsp cinnamon
  • 1/4 tsp fresh grated nutmeg
  • 2 tsp salt
  • 1 cup heavy cream

Instructions

  1. Preheat oven to 375 F.
  2. Quarter squash, and scoop out the seeds.
  3. Lay out in a roasting pan, and drizzle with 1/4 cup olive oil, maple syrup, anise and 1/2 tsp cinnamon.
  4. Pierce squash with the whole cloves.
  5. Roast for 1.5 - 2 hrs, or until tender.
  6. Meanwhile, warm 1/4 cup olive oil in a large pot over medium heat.
  7. Add the vegetable mire poix and brown sugar.
  8. Sauté over medium- low heat until caramelized and flavourful.
  9. Add roasted squash, vegetable stock, and goji berries.
  10. Bring to a simmer.
  11. Add cinnamon, nutmeg, and salt to taste.
  12. Continue to simmer for about 1/2 an hour to bring the flavours together.
  13. Finish with heavy cream, bring to a boil once more, and remove from heat.
  14. Puree smooth in a blender or with an immersion blender.
  15. Optional: Serve with extra goji berries, drizzled maple syrup, and roasted pecans.