Herb Infused Garden Squash Soup

Instructions

1. Preheat oven to 400°F.
2. Drizzle the cut side of the squash halves with one tablespoon of oil. Season all over with Roasted Garlic and Chive, salt, and pepper. Place on a BONMAT baking sheet cut side down, and transfer to the oven. Roast for 30-40 minutes until well-browned and cooked through. Turn off the oven and leave the squash in the warm oven.
3. Heat the remaining tablespoon of oil in a large pot over medium heat. Add the turkey and cook, breaking it up as it cooks—season with French Pantry Chicken Herb Blend, salt, and pepper. Continue cooking for 10-15 minutes until cooked through. Remove the turkey from the pot and transfer to a plate, set aside.
4.  If the pot seems dry, add another teaspoon of oil and turn the heat to medium-high. Add the onion, sweet potato, celery, zucchini, carrots, red and yellow bell peppers, and parsnips. Season all over with salt and pepper. Cook for 10 minutes until fragrant and just beginning to soften.
5. Melt the butter into the pot. Once melted, add 1/2 of the Roasted Garlic and Chive, the Rosemary Basil Thyme, and as much crushed red pepper as you like. Cook for 1 minute until fragrant.
6. Return the turkey to the pot and add the diced tomatoes, water, or stock. Bring to a boil, then reduce heat and simmer for 30 minutes. Taste and season with French Pantry Sel Gris Salt and French Pantry Tellicherry Pepper to your preference.
7. Remove the squash from the oven and scrape it from its skin using a fork.
8. Ladle the soup into bowls and twirl the spaghetti squash with a fork; add a few twirls of roasted squash to each bowl. Finish with freshly ground black pepper.

Enjoy from our BONCOOK kitchen to yours!

BONTIP: Freezing Instructions

• Portioning: Allow the soup to cool completely. Pour the soup into the FORTEEZ 9 Loaf Tray and freeze until solid.
• Unmolding: Once frozen, unmold the soup portions and place them in a freezer bag or sealed container.
• Labeling: Label the containers with the date and contents.
• Freezing: Freeze for up to 3 months.
• Thawing: Thaw in the refrigerator overnight before reheating.
• Reheating: Reheat on the stove over medium heat until warmed through. You may need to add a bit of water or stock to adjust the consistency.