Ingredients: |
Ingredients: 2 tablespoons extra-virgin olive oil
1/2 cup (1/4-inch) diced onion
1/4 cup (1/4-inch) diced celery
1/4 cup (1/4-inch) diced carrot
2 tart apples, peeled, cored and diced
1 cinnamon stick
1/4 tsp. marjoram
Sea salt, preferably gray salt
Freshly ground black pepper
About 4 cups chicken stock or canned low-salt chicken broth
1/2 teaspoon ground toasted coriander, optional
1 1/2 cups Roasted Winter Squash
1/2 cup half-and-half, optional
To serve:
1/4 cup mascarpone cheese, optional
2 tablespoons toasted pumpkin seeds, optional
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Directions: |
Directions:Directions
Halve squash and remove seeds; cut into large quarters. Brush with melted butter, salt and pepper. Place on a foil lined baking sheet and add 1/2 cup of water. Bake in a 400 degree oven for 45 minutes to 1 hour until soft. Remove and let cool until peelings can be removed.
Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot, and cinnamon stick and saute until soft but not brown, about 10 minutes. Season with salt and pepper, marjoram.
Add the chicken stock and the coriander, if using, and bring to a boil. Simmer for several minutes. Add cream and stir in the squash until smooth, then simmer gently to let the flavors meld, about 10 minutes. Discard the cinnamon stick.
Puree the soup in a blender until smooth. (The soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about 1 month. It will thicken as it cools and may need thinning with stock or water when reheating.)
Return the soup to the pan and reheat gently. Add additional half-and-half, if using. Adjust the seasoning with salt and pepper. Keep warm until service. |
This recipe for Butternut Squash soup is from