Roasted Winter Squash Soup

Ingredients

• 3 lbs winter squash
• 2 tablespoons olive oil, divided
• 1 onion, large, finely chopped
• 3 carrots, finely chopped
• 4 garlic cloves, sliced
• 1 tablespoon fresh thyme
• 1/2 teaspoon ground ginger
• 1 tablespoon kosher salt
• 1/2 teaspoon cayenne pepper
• 1/2 cup dry sherry
• 8 cups chicken broth
• 14 ounces evaporated milk
• 1/2 teaspoon black pepper, freshly ground, fine, to taste
• 1/8 teaspoon nutmeg, freshly grated

Directions

1. 1

   Preheat oven to 400 degrees F. Cut squash into quarters, remove seeds & loose membranes. Rub cut surfaces with 1 tablespoon of the olive oil. Roast squash for 40 minutes on flat sheet. Test for doneness by seeing if a fork easily penetrates flesh. When soft, cool to workable/room temperature.

2. 2

   While squash is roasting, prepare the onions, carrots & garlic. Saute the onion & carrot in a large soup pot until the onion is translucent & slightly caramelized, about 15 minutes on low heat. Add garlic and saute another 10 minutes, taking care not to brown the garlic. Add the seasonings (thyme, ginger, cayenne, salt) & cook an additional minute. Take off heat until the squash is cool enough to peel.

3. 3

   Peel & coarsely chop the roasted squash. Add the squash to the soup pot. Saute the squash 5 minutes over medium heat - taking care not to brown the garlic. When the squash is hot & maybe beginning to stick a bit, add the sherry. Stir well, then add the chicken broth. Let simmer with frequent stirring about 20 minutes or until thick.

4. 4

   Finish soup by adding 12 ounces (1 can) evaporated milk (NOT condensed!). Add finely freshly ground black pepper & fresh grated nutmeg to pot & stir to mix just before serving. Adjust salt & serve.