Roasted Delicata Squash Soup with Parsnips and Walnut Creme Fraiche
Serves: 6
INGREDIENTS
* 2 Delicata squash (4C Squash 1/4 inch rings)
* EVOO
* 2T honey
* 1T ras al hanout
* 3 apples, diced
* 2 parsnips, diced
* 6 sage leaves
* 1T walnut oil (optional)
* 1/4 C crème fraiche
PREPARATION
Preheat oven to 425 degrees. Place sliced squash in a medium size bowl and toss with EVOO, ras al hanout, salt and honey. Roast for 20 minutes until lightly golden and soft.
Place squash in a medium size pot. Cover with water, sage, diced apple and diced parsnip and bring to a simmer. Cook until parsnips are tender. Place soup into blender and puree until smooth. Strain into separate pot using a medium size straine. Adjust with water to desired thickness and season with walnut oil, salt and pepper.
Garnish with crème fraiche and a sprinkle of ras al hanout when serving.