Have you been rejuvenated? No? Then you haven't had our roasted butternut squash soup.
Recipe courtesy of Christmas Family Gatherings by Donata Maggipinto; photography by France Ruffenach
|1 butternut squash, about 1 1/2 pounds, peeled, halved, seeded, and cut into 1-inch slices||2 large yellow onions, finely chopped|
|3 tablespoons olive oil||4 cups chicken stock|
|2 red potatoes, peeled and quartered||1 cup half-and-half|
|2 carrots, peeled and quartered||Tabasco or other hot-pepper sauce|
|Salt and freshly ground pepper||Sour cream or creme fraiche for garnish (optional)|
|2 tablespoons unsalted butter||1 tablespoon finely minced garlic|
Nutritional characteristics of butternut squash notwithstanding, this soup has a way of restoring both the body and the spirit. It's a consequence of the soup's sunny color, lush texture, and deep flavor. You can make this soup up to one month in advance; freeze in an airtight container.
Preheat an oven to 400 degrees F. Lightly grease a baking sheet with olive oil.
Place the squash slices on the baking sheet and brush with 1 tablespoon of the olive oil. Toss the potatoes and carrots with 1 tablespoon of the olive oil. Transfer the vegetables to the baking sheet with the squash. Season all the vegetables with salt and pepper.
Roast the vegetables until tender, 30 to 40 minutes. Remove from the oven and reserve.
In a large pot over medium heat, melt the butter with the remaining 1 tablespoon olive oil. Add teh onions and garlic and cook, stirring, until soft, about 5 minutes. Add the roasted vegetables and chicken stock and bring to a boil. Reduce the heat to low and simmer for 15 minutes.
Working in batches, puree the soup in a food processor or blender, adding some of the half-and-half with each batch. Return to the pot and heat thoroughly over medium-low heat (do not let it boil). Adjust the seasoning with salt and pepper. Add the Tabasco to taste. Top each serving with a dollop of sour cream or creme fraiche, if desired.
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