Chef William Dissen’s Candy Roaster Squash Soup

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Step 1

Preheat the oven to 425°F. Cut the candy roaster squash in half. Remove the seeds and fibrous strings. Using a sharp knife score the flesh of the squash every 2–3 inches. Drizzle with olive oil, and season with salt and pepper.

Step 2

Place squash on a parchment-lined sheet tray and bake in the oven until squash is tender when pierced with a knife, about 1 hour. Remove from oven and allow to cool. Use a spoon to separate the squash meat from the skin, discarding the skin. Puree in a blender or food processor or mash by hand.

Step 3

Melt butter in a large pot over medium-high heat. Sauté the onions, celery, leeks, garlic, and ginger in the butter until tender. Deglaze pot with white wine and reduce by half.

Step 4

Add the squash puree and bay leaf along with enough vegetable stock to cover the pumpkin. Lower the heat and simmer for 35–45 minutes, until all the veg is tender. Add heavy cream and continue to cook for 5–7 minutes to heat the cream through.

Step 5

Puree the soup in batches in a blender until completely smooth.

Step 6

Season to taste with salt, pepper, honey, and nutmeg. If the soup is too thick add more vegetable stock and re-adjust seasoning. This makes about 2 quarts of soup.