I made Roasted Butternut Squash Soup yesterday... turned out pretty well! 1 squash, cut in half lengthwise and seeded 1/2 large onion (I used sweet, but yellow would do), chopped 3 Tbsp butter 3 Tbsp hazelnut oil 1-1/2 cups chicken (or vegetable) stock ~12 threads of saffron 1/4 - 1/2 tsp thyme ~1/4 tsp nutmeg ~1/4 tsp allspice salt pepper 4-6 oz. half & half (or cream) Heat oven to 425F. Place squash cut side up on a baking sheet. Melt 1 Tbsp butter, add in 1 Tbsp of hazelnut oil, and coat the cut surfaces of the squash. Salt and pepper (I pretty much coated the surface with salt, and sprinkled lightly with pepper). Place the baking sheet with the squash in the oven and bake for 50 - 60 minutes, until fork-tender. Remove from oven and cool enough to scoop the flesh out of the skin. Melt the rest of the butter and saute the chopped onion until transparent. Add chicken stock, saffron and thyme, nutmeg, allspice, and the flesh from the roasted squash. Simmer, stirring occasionally, for about 30 minutes (longer is OK), then remove from the heat and allow to cool enough to puree in a blender. Return the pureed mixture to the pan and reheat, stirring in the rest of the hazelnut oil and the half & half. Enjoy! (I will note that some of these measurements are approximations, since I dont measure a lot of things when making something like soup. The one I did last night was a thicker soup, but you could adjust the consistency by using more or less stock.)
Posted on: Tue, 14 Oct 2014 12:45:36 +0000
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