Luisas Roasted Butternut Soup |
|
 |
Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 10 |
|
Our own foodie, Luisascatering gave me this recipe for Thanksgiving this year, and it was just delightful! I served this soup in mini-martini glasses, having seen Luisa's picture of her Chilled Minted English Pea Soup. Read more . It got rave reviews by the adults in the family (let's face it, kids and squash don't really go together)! The presentation was very impressive thanks to Luisa and I promised her I would post her delicious recipe and the pictures my daughter took. They say imitation is the sincerest form of flattery, so Luisa surely must feel flattered! Ingredients:
• 5 lb butternut squash, peeled and cut into 3/4 dice |
• 2 large shallots, quartered |
• 3 tb extra-virgin olive oil |
• sea salt, to taste |
• white pepper, to taste |
• 6 cups chicken stock |
• honey, to taste (not too much) |
• 1 tsp ground ginger |
• 2/3 cup heavy cream |
Directions:
1. Preheat oven to 425°F.
2. Toss squash, onions and thyme in olive oil.
3. Spread mixture onto one or two large baking sheets.
4. Season with salt and pepper.
5. Roast 20–30 minutes until tender, stirring once or twice.
6. Remove from oven and transfer to a large saucepot.
7. Add stock, honey and ginger.
8. Simmer 10 minutes.
9. Working in batches, puree the soup in a blender or food processor until smooth.
10. Transfer to a clean saucepan and check seasoning.
11. When ready to serve, bring back to simmer, remove from heat and whisk in cream.
12. ********************
13. For garnish, mix a little cinnamon with some crème fraiche.
14. Put creme into a small plastic bag, snip off a tip with scissors and use to pipe swirls on top of soup.
15. Cut cinnamon sticks in half as garnish-people also use this as a fun way to stir the crème fraiche into the soup :-)
|
|