Roasted Butternut Squash Soup |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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The Davis Farmer’s Market is amazing. Everything’s fresh and smells good, and is in season. You can even get an entire bag of slightly deformed veggies for only $2. The Market is one of my favorite things about Davis – myboys love the kettle corn and the sunflower greens. Go figure. We found this recipe at the Market in fall 2004. Ingredients:
3 cups butternut squash, chopped |
1/2 cup orange juice |
1/3 cup dark brown sugar |
1 cinnamon stick |
1/4 cup unsalted butter |
1 cup leek, chopped (white parts only) |
1/2 cup onion, chopped |
1 granny smith apple, chopped |
4 cups chicken stock |
1/3 cup heavy cream |
1/4 cup extra virgin olive oil |
Directions:
1. Preheat oven to 450.
2. In a roasting pan, toss 3 cups butternut squash, peeled and seeded, cut into large chunks.
3. Add the orange juice, dark brown sugar, and cinnamon stick.
4. Cover and bake for 1 hour or until tender.
5. Discard cinnamon stick, drain and set juice aside.
6. In a heavy-bottomed stock pot place the butter, leeks, onion and apple.
7. Cook slowly over a medium flame, stirring frequently until very tender. Do not allow to color.
8. Add 4 cups chicken stock or vegetable bouillon. Bring to a low boil.
9. Add squash, but not the squash juice.
10. Cook for five minutes and add the 1/3 cup heavy cream (optional) and simmer for about 5 minutes.
11. Cool and puree with a hand blender until very smooth.
12. Ladle puree into six warm bowls. Serve immediately.
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