Roasted Squash Soup
 
Makes 5 Quarts
Ingredients
  • 5 pounds yellow squash, cut into ½-inch pieces
  • ¼ cup olive oil, divided
  • 1¼ teaspoons salt, divided
  • 1 teaspoon ground black pepper, divided
  • 1 yellow onion, chopped
  • 3 bay leaves
  • 1 tablespoon minced garlic
  • 3 quarts chicken broth
  • 4 cups shredded sharp Cheddar cheese
  • 1 cup heavy whipping cream
  • ½ cup sour cream
  • 1 teaspoon sugar
  • 1 teaspoon poultry seasoning
  • ½ teaspoon garlic powder
  • Seasoned Croutons (recipe follows)
Instructions
  1. Preheat oven to 400°. Line a rimmed baking sheet with heavy-duty aluminum foil.
  2. In a large bowl, combine squash, 2 tablespoons olive oil, 1 teaspoon salt, and ½ teaspoon pepper, tossing to coat. Spread squash in an even layer onto prepared pan. Bake for 1 hour.
  3. In a large Dutch oven, heat remaining 2 tablespoons olive oil over medium heat. Add onion, bay leaves, and garlic; cook for 10 minutes, stirring frequently. Add cooked squash and chicken broth. Reduce heat to low; cover, and simmer for 30 minutes. Remove and discard bay leaves. Let cool for 10 minutes.
  4. In the container of a blender, puree squash mixture in batches. Return to Dutch oven over medium- low heat. Add cheese, cream, sour cream, sugar, poultry seasoning, garlic powder, remaining ½ teaspoon pepper, and remaining ¼ teaspoon salt, whisking to combine. Cook for 5 minutes, stirring constantly, until cheese melts. Serve with Seasoned Croutons.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/roasted-squash-soup-recipe/