Roasted Squash Soup
- 6–8 cups of roasted, peeled and chopped squash or pumpkin (any type that is sweet and attractive in color)
- 28 oz (1 container) Stock Options Fresh Vegetable or Roasted Chicken Stock
- 1–2 Tbsp sweet paprika
- 1/2 tsp white pepper
- Salt to taste
Roast squash until very tender in the oven or the microwave with a bit of water to provide steam. (Be sure to prick the skin to avoid explosions.)
Peel and cut or mash and then puree in the blender with Stock Options Vegetable or Chicken Stock. Return to a simmer and season to taste.