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Squash Soup with Roasted Garlic & Hot Monkey Vodka

new deal squash soup with hot monkey vodka
This beautiful, seasonal squash soup is a real crowd pleaser! Perfect for a night in or as a make-ahead first course for a dinner party. Use any type of squash you like (acorn, butternut, red kuri, kabocha), just make sure you have about 4 pounds total. If you’re not sure about peeling the skin, cook the squash with the skin on and try a piece once it’s roasted, and if the skin feels tough, simply peel it off (it’ll come off easily from the cooked squash). Serve this delicious squash soup with cheesy toast for dipping. And don’t forget the cocktails— pair this with The Cranky Monkey.

 

This recipe comes to us from our friend Carlin St. John of Get Together PDX. Specializing in recipe development and catered events, Get Together PDX provides fantastic food and thoughtful details to create special gatherings and dining experiences. Follow @gettogetherpdx and contact Carlin with inquiries at gettogetherpdx@gmail.com.

 

Ingredients

  • 4 lb. red kuri, butternut, acorn, or kabocha squash, cut into 1” cubes
  • 4 garlic cloves, smashed
  • ¼ cup + 2 TBSP olive oil
  • Kosher salt & freshly ground pepper
  • 1 small yellow onion, diced
  • ⅓ cup Hot Monkey Pepper-Flavored Vodka
  • 4 cups vegetable stock
  • 1 tsp paprika and toasted bread (with or without melted cheese) for serving

 

Method

  1. Preheat the oven to 400℉.
  2. Toss the squash and smashed garlic cloves with olive oil and season generously with salt and pepper. Spread the squash and garlic onto a sheet pan and roast until soft, about 40 minutes.
  3. Sauté the onion in a large skillet over medium heat in 2 TBSP olive oil until it becomes translucent, 7-10 minutes. Season with salt and pepper.
  4. Add the squash and garlic to the skillet and stir in the Hot Monkey Vodka. Allow to cook until the alcohol has burned off, about 3 minutes, before adding 1 cup of vegetable stock to the pan. Cook until the squash starts to break down and becomes creamy, about 7 minutes.
  5. Allow the squash mixture to cool to room temperature then add to the blender with the other 3 cups of stock. Blend until completely smooth, adding more liquid (stock or water) to reach your preferred consistency.
  6. Return soup to the pan to gently warm before serving. Serve with cheesy toast and a sprinkle of paprika for garnish (optional).
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