Autumn is my favorite season produce-wise. Winter squashes, persimmons, and chestnuts are some of my favorites. Combinations and recipes that can be made of these excellent autumn fruits and vegetables are endless.
Winter squash is low in calories and a good source of fiber. It also provides vitamin A, vitamin C, vitamin B 6, 2 and 3, calcium, potassium, iron, copper and beta carotene. Roasted Hokkaido (Red Kuri) squash soup is extra delicious because baked squash gives it an extra hit. All ingredients are simple and healthy.
Baking the squash takes an hour, but it’s worth it.
The taste is perfect, no joke. Sweet flavor of roasted squash and salty feta is really a magic combination.
- 1 Hokkaido squash
- 1 onion
- 4 garlic cloves
- 3 tablespoons of olive oil
- 8 cups (2 liters) of water
- ⅓ cup (about 50 grams) of feta cheese
- 3 tablespoons of instant vegetarian organic soup broth
- 3 tablespoons of Greek yogurt
- Divide a squash lengthwise into two pieces.
- Scrape the seeds out.
- Place the squash cut-side up on a baking thin.
- Put in a preheated oven on 370 °F(190 °C) and bake until tender for one hour.
- After baking for half an hour, add the peeled and halved onion on the baking tin.
- Leave it to cool.
- Peel the baked squash.
- In a high speed blender, blend the baked Hokkaido, onion, garlic and water until smooth.
- Pour the soup in the cooking pot and add instant vegetable soup broth.
- Instant soup broth is one of the things I highly recommend to buy organic, because non-organic almost always contains artificial flavorings, colors and other chemicals.
- Simmer for 5 minutes.
- Serve with pieces of feta cheese and Greek yogurt.