Roasted butternut soup
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Butternut Squash, peeled and | |
| Seeded -- in quarters | ||
| 1 | medium | Onion -- diced fine |
| 4 | Stalks celery -- | |
| Washed/diced fine | ||
| ½ | cup | Chicken stock |
| Ground cinnamon | ||
| Ground nutmeg | ||
| Salt + pepper -- to taste | ||
| Olive oil | ||
| Heavy cream or 1/2 + 1/2 -- | ||
| To taste | ||
Directions
Lightly oil butternut pieces. Sprinkle with nutmeg and cinnamon. Roast, on a cookie sheet, in a 350 degree oven until done about 25-30 min. Saute in a sauce pan the celery and onion. Add the squash and chix stok. Bring to a boil and reduce heat to medium and simmer for 20 min. Puree mixture and return to saucepan. Simmer for another 10 min. Season to taste. May need more cinnamon and nutmeg but that's up to you. Add cream and serve in hollowed out mini-gourds, topped with a sprinkle of cinnamon for garnish.
Bon Appetit!
Recipe By : RNGROVR
From: Date: 05/27 File
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