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Roasted Squash & Mushroom Soup Recipe

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This recipe for Roasted Squash & Mushroom Soup, by , is from The TBayTel Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda McKillop, Networks & Technologies
Added: Tuesday, August 4, 2009


1 butternut squash, large - halved & seeded
3 T. olive oil
1 onion - chopped
1 clove garlic - chopped
1 tsp. thyme - chopped fresh or pinch dried
pinch cayenne - dried
5 c. chicken stock
1/4 whipping cream (33%)
salt & pepper to taste
6 pancetta slices/thin - or bacon diced
4 oz. mixed wild mushrooms - chopped (or more if desired)
1 clove garlic - finely chopped
2 T. parsley - chopped

Preheat oven to 450.

Place squash on oiled baking sheet, cut side down. Roast for 20-30 minutes until squash is soft. Scrape flesh from skin.

Heat 1 T. oil in soup pot on medium-high heat. Add onion and garlic and saute for 2 minutes or until softened.

Add thyme, cayenne, squash and chicken stock. Bring to boil and simmer for 15 minutes or until vegetables are soft.

Puree soup in food processor until smooth. Return to pot, stir in cream and taste for seasoning, adding salt and pepper as needed. Reheat when needed.

Heat remaining 1 T. oil in skillet on medium-high heat and fry pancetta until crisp, about 2 minutes. Remove pancetta and reserve. Pour out all but 1 T. fat. Add mushrooms and garlic to skillet and saute until browned and juice has evaporated, about 5 minutes. Stir in parsley.

Serve soup garnished with pancetta and mushrooms.

Personal Notes:
Personal Notes:
This recipe comes from the Brittany region of France.

* Substitute wild mushrooms with portobello or other mixture of mushrooms.

* Substitute cream with sour cream or yoghurt if desired.




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