An elegant southwestern-style purée of roasted winter squash, onions and poblano chiles, garnished with Asiago shavings, pomegranate seeds, chopped fresh parsley and crisp, homemade Parmesan croutons.

Purée of Squash Soup with Homemade Croutons

5 to 6 pounds winter squash, cut into 3 inch pieces
3 onions, cut into wedges
2 poblano chiles, seeded and coarsely chopped
Salt and pepper, to taste
2 tablespoons olive oil
3 cups vegetable or chicken broth

Salt and pepper to taste

 

Garnishes:
Wisconsin Asiago or Parmesan cheese shavings
Pomegranate seeds
Chopped parsley

Homemade Croutons:
3 cups crusty bread, cut in 1/2 inch pieces
1/3 cup olive oil
1 cup (4 ounces) shredded Wisconsin Parmesan cheese

1. In large roasting pan place squash, onions, chiles, salt and pepper. Drizzle with olive oil. Cover; roast at 375°F (190°C) for 1 1/2 to 2 hours, until tender. Scoop squash pulp from skin.
2. Purée 2 cups roasted squash with broth until smooth.
3. Heat soup and season to taste with salt and pepper.
4. Serve with croutons sprinkled with cheese shavings, pomegranate seeds and parsley.
5. For Homemade Croutons: Drizzle oil over bread pieces and top with cheese.
6. Bake at 400°F (205°C) for 12 to 15 minutes or until golden brown, stirring occasionally.

Makes 8 servings.

Adapted recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.