Roasted Pumpkin Soup
- 2 3/4 pounds sugar pumpkin or butternut squash, halved and seeded
- 1 onion, peeled and quartered through the stem
- 2 shiitake mushrooms, stemmed, caps wiped clean
- 1 garlic clove, peeled
- 1/2 cup olive oil
- Coarse salt and freshly ground pepper
- 5 cups homemade or store-bought low-sodium vegetable stock
- This recipe is vegan
- This recipe is gluten-free (some ingredients require gluten-free brands)
- This recipe is paleo
- Produce
- Onion (1)
- Shiitake mushrooms (2)
- Sugar pumpkin or butternut squash (2 3/4 pounds)
- Canned Goods
Vegetable stock, homemade or store-bought low-sodium (5 cups)
- Cooking & Baking
- Garlic clove (1)
- Olive oil (1/2 cup)
- Salt and freshly ground pepper, Coarse (1)
Preparation
Read recipe preparation on marthastewart.com
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Recipe Stats
Published July 27, 2011 (1 year ago).
21 people saved this recipe.
