Golden Roasted Yellow Squash Soup

Name: Golden Roasted Yellow Squash Soup
Ingredients: 6 yellow summer squash, about 7 inches long, ends trimmed and cut into large chunks; Olive oil; 1 1/2 cups cups chicken broth; 1/2 cup half & half; 2tbsp honey; Salt (to taste); Grinding fresh nutmeg

Here’s a delicious way to take yellow summer squash right into the cooler days of fall. Roasting the squash first brings out its natural sweetness, and then just a few simple ingredients transform it into a smooth, velvety, delicious soup.

Ingredients

6 yellow summer squash, about 7 inches long, ends trimmed and cut into large chunks
Olive oil
1 1/2 cups cups chicken broth
1/2 cup half & half
2tbsp honey
Salt (to taste)
Grinding fresh nutmeg

Directions

Preheat oven to 350F
Brush a baking sheet with olive oil and place the chunks in single layer on pan. Bake until chunks soften, about 30 minutes. Cool to touch, scrape seeds out and discard.
Puree the squash until smooth. Should be about 4-1/2 cups.
Transfer the squash to a soup pot and stir in the chicken broth, Half/Half and honey. Heat slowly.
Adjust taste with salt. Just before serving add a grinding of nutmeg.