Lightly seasoned with McCormick Culinary® Garlic Salt, Ground Cumin and Black Pepper, this roasted squash recipe will have your diners seeking out a bowl of soup more often. Toss in sautéed garlic, carrots, celery and onions for a nutritious infusion of simmered flavor. Garnish with parsley leaves and crushed Marcona almonds upon serving.
Ingredients
Servings
Moroccan Kabocha Squash Soup | Serves 4
1 each Small Kabocha squash (about 1.5 lb) halved and seeded
1/4 cup Marcona almonds, roasted, salted and crushed
Procedure
For the Moroccan Kabocha Squash Soup:
Preheat oven to 400°F. Drizzle oil on cut sides of squash and season lightly with half of the garlic salt, half of the cumin and black pepper. Roast the squash cut side-down for approximately 1 hour, or until flesh is spoon-tender. Scoop flesh from skin and reserve.
In a large heavy-bottomed skillet over medium-high, sauté garlic, carrots, celery, and onion until soft and fragrant. Season with remaining cumin and garlic salt. Add roasted squash and chicken broth and simmer for 15 minutes to infuse flavors.
Puree soup in a blender in batches, then press through a fine-mesh strainer and blend again until soup is smooth and velvety. Stir in sherry vinegar. Reheat if needed, then ladle in pre-warmed bowls.
For Serving:
Stir paprika into date syrup, using more if needed, until date syrup is tinted red. Drizzle syrup on top of soup and garnish bowls with roughly chopped parsley leaves and crushed Marcona almonds.
