SOUP, BUTTERNUT SQUASH

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Ingredients:

  • 2 pound butternut squash, peeled, seeded, 1” pieces

  • To coat EVOO
  • 2 carrots, 1” sliced
  • 1 large onion, large dice
  • 1 Tablespoons thyme
  • 1 quart chicken broth or other

Method:

Preheat oven to 400ºF; place squash, carrots and onion in different roasting pans; drizzle each with olive oil, season with salt & pepper; roast about 45 to 60 minutes or until vegetables are tender and are beginning to caramelize; place vegetables in stockpot; add stock, thyme and salt & pepper; simmer until vegetables soften more; strain then purée the solids or pass them through a food mill; save the remaining liquid if desired to adjust consistency later; return purée to pot and adjust seasonings.  Finish with cream or additional stock to adjust thickness.




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