Ingredients: |
Ingredients: 1 butternut squash, 3 ˝ lbs., halved, seeded, peeled and cubed
4 leeks
1 large onion, chopped
salt & pepper
2 Tbsp olive oil
3 carrots
1 tsp butter
5 cups chicken broth
1 stalk celery, chopped
1 tsp thyme
Pinch of cayenne pepper
pinch of fresh grated nutmeg
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Directions: |
Directions:Preheat oven to 425. Line 2 or 3 rimmed baking sheets with aluminum foil and brush with oil. Arrange the cubed squash in a single layer and roast until browned on the edges, 13 to 15 min. Chop 2 of the leeks, including about 1” of the green. Remove the squash from oven and set aside. Arrange the chopped onions and chopped leeks on the same pans, in a single layer. Roast until browned on the edges, 10 to 12 min. Remove with the cubed squash. Julienne the remaining 2 leeks, using the white parts only. Roast until crisp, 12 to 13 min. Set aside. Julienne 2 of the carrots. Place in a small frying pan, over low heat,add 2 T cx broth. Cover partially and sweat until barely tender and the broth has evaporated, about 5 min. . Chop the remaining carrot. In a stockpot over medium heat, melt the butter with 1 Tbsp oil. Add the chopped carrot and celery and sauté until softened, 5-6 minutes. Add the roasted squash, leeks and onions and cook 1-2 minutes. Add the cayenne, thyme, nutmeg and s&p. Cook about 2 minutes, then add enough chicken broth to cover the ingredients in the pot by ˝ inch. Cover and bring to a boil. Reduce the heat to low, position the lid ajar, and simmer until the vegetables are soft, about 20 minutes. Let cool for a few minutes, and then puree in a blender, or with a hand held blender. Taste and adjust the seasonings, and reheat. Whisk in a few nutmeg gratings, ladle into warmed bowls, and garnish with the julienned carrots and leeks. |
This recipe for BUTTERNUT SQUASH SOUP is from