Rejuvenating Roasted Butternut Squash Soup

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

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Ingredients

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

Total:

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1
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.
2
Preheat an oven to 400 degrees F. Lightly grease a baking sheet with olive oil.
3
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.
4
Roast the vegetables until tender, 30 to 40 minutes. Remove from the oven and reserve.
5
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.
6
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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