Roasted Butternut Squash Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 - Tbsp olive oil
1/2 cup diced onion
1/4 cup diced celery
1/4 diced carrot
1 cinnamon stick
Sea salt, preferably gray salt
fresh pepper
About 4 cups chicken stock or chx broth
1/2 tsp.ground toasted coriander, optional
1 1/2 cups Roasted winter squash
1/2 cuo half-and-half, optional
To Serve:
1/4 cup mascarpone cheese, optional
2 tbps toasted pumpkins seeds, optional
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Directions: |
Directions:Heat the oil in a large dutch oven over medium heat until hot. Add the onion, celery, carrot, and cinamon stick and saute until soft but not brown, about 10 mins. Season with salt and pepper. Add the chx stock and coriander, then simmer gently to let the flavors meld, about 10 mins. Discard the cinamon stick.
Ouree the soup in a blender until smooth. ( the soup can be made ahead to this point, cooled covered, and refrigerted for several days or frozen for about 1 month. It will thicken as it cools and may need thinning with more stock or water when reheating) Return the soup to the pan and reheat gently. Add the half-and-half, if using. Adjust the seasoning with salt and pepper. Keep warm until serving. To serve garnish with cheese and pumpkin seeds, if desired. |
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Personal
Notes: |
Personal
Notes: This is a really good soup in the fall. I don't put the cinamon stick, or use coriander. I did't use the blender I used a hand held blender ( Emerger) when the squash is soft it works really good
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