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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Ingredients:
2 medium butternut squash 8 cups roasted |
1 large shallot chopped |
6 tablespoon(s) unsalted butter |
2 bay leaves |
2 teaspoon(s) celery salt |
12 cup(s) chicken broth |
salt & pepper to taste |
1/2 cup(s) heavy cream |
chopped chives for garnish |
Directions:
1. Heat oven to 375ยบ F
2. Half the squash, scoop out pulp and place cut side down on oiled sheet pan. Roast for 35-45 minutes until soft.
3. While squash is roasting melt butter in stock pot over medium heat and sweat shallots until translucent. Add bay leaves, celery salt, salt & pepper. Add 8 cups of broth, bring to a boil and let simmer for 20 minutes. Scoop out cooled squash and add to broth. Continue to simmer for an additional 20 minutes. Allow to cool and puree with immersion blender. Add additional broth as necessary.
4. Before serving add cream and mix well garnish with snipped chives.
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