Roasted Squash Soup Recipe

Cooking Instructions

1. 1

   Roast the Squash

   Preheat the oven to 400°F (200°C). Cut the heirloom squash in half, scoop out the seeds, and brush the cut sides with olive oil. Place the squash cut side down on a baking sheet and roast for about 30-40 minutes, or until tender. Remove from oven and let cool slightly.

2. 2

   Sauté the Aromatics

   In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and sauté for another minute until fragrant.

3. 3

   Combine Ingredients

   Once the squash is cool enough to handle, scoop the flesh into the pot with the sautéed onion and garlic. Add the vegetable broth, fresh thyme leaves, salt, and black pepper. Stir to combine.

4. 4

   Simmer the Soup

   Bring the mixture to a simmer over medium heat, then reduce the heat to low and cook for about 20 minutes to allow the flavors to meld.

5. 5

   Blend the Soup

   Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth. Return to the pot.

6. 6

   Add Cheese and Serve

   Stir in the Taleggio cheese until melted and creamy. Serve hot, drizzled with chive oil if desired.