Maple Roasted Butternut Squash Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 lb. butternut squash
1/4 c. butter
1 c. chopped onion
1 c. chopped carrot
1 c. chopped celery
4 cloves garlic. whole
1/4 c. maple syrup
2 T. brown sugar
Pinch of nutmeg, cinnamon, allspice
4 c. vegetable stock
2 c. heavy cream
Salt and pepper to taste
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Directions: |
Directions:Cut squash in half and remove seeds. Place halves face down on pan and place in 300 degree oven to roast for 1 hour.
Heat butter in large pot. Saute onions, carrots, celery and garlic until transparent (approx.10 mins.)
When squash is done roasting, remove from oven and scoop out the soft innards. Discard peel (Well, obviously?)
Add stock and squash to a large soup pot with sautéed vegetables. Bring to a boil and simmer 30 mins. Add brown sugar, spices and maple syrup. Stir.
Remove from heat. Stir in heavy cream. Add salt and pepper to taste.
Blend mixture in food processor or blender until smooth. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:A couple hours total |
Personal
Notes: |
Personal
Notes: This is a recipe from the Consulting Chef at Bargetto Winery a few years ago when Larry was on their Advisory Board. Now, I didn't use heavy cream but that doesn't mean that wouldn't be optimum. Of course, he also recommends serving this with a glass of their Pinot Noir and that might be optimum, too. The servings for 4 are big - make your own judgment.
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