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Roasted Butternut Squash Soup Recipe

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This recipe for Roasted Butternut Squash Soup is from Great Family Great Food Great Fun!!!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 C butter
1/3 C balsalmic vinegar
1/3 C molasses
3 T sugar
3 T fresh sage, chopped
4 C butternut squash, cubed
2 T toasted spice rub
salt and pepper

Toasted spice: Roast and puree together:
Fennel
Chilie flakes
Coriander
cinnamon
black pepper
sea salt
Chili powder

Mirapoix:
Carrots
1 C Onion
1/2 C Celery

4 T olive oil
pinch of salt
2 cinnamon sticks
8 C chicken broth
1/2 C half and half
Directions:
Directions:
Melt butter in a large skillet and cook 'til lightly browned, add balsalmic, molasses, sugar and sage. Add butternut squash and spice rub and cook until heated through. Once hot, spread onto a large baking sheet and bake 45 - 60 minutes until soft and lightly browned.
Place olive oil in pan and saute veges with pinch of salt and 2 cinnamon sticks. Saute, remove cinnamon sticks, add chicken broth and bring to simmer. Add squash. Blend with a little half and half.

 

 

 

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