Roasted Buternut squash soup
Ingredients1 large butter nut squash.
4 oz heavy cream
14 oz chicken stock.
Salt and Pepper
Pre heat the oven to 350º. Split the squash in half and scoop out the seeds. Season the flesh with Salt and Pepper. Roast for about 45 mins to 1 hr. Remove from the oven and let cool about 20 mins. Scoop the meat into a food processor and mix with a little chicken stock. When smooth remove from the food processor and into a sauce pan. Slowly bring to a med heat and add the cream. Thin mixture with the rest of the chicken stock.
*** Remember the compote we shared earlier well (See Compote recipe on this site). Add 2 tablespoons to the bottom of the bowl before ladling up the soup. What a great surprise. This recipe for the 11/05/2005 show ..