Scaramouche Roasted Butternut Squash Soup
Scaramouche Roasted Butternut Squash Soup recipe
Yield
8 servingsPrep
15 minCook
45 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
butternut squash
|
|
| ½ | cup |
butter
melted |
|
| 4 | large |
onions
peeled, diced |
|
| 1 | each |
leeks
white part only |
*
|
| 2 | cloves |
garlic
chopped |
|
| 2 | quarts |
chicken broth
|
*
|
| 1 | pinch |
nutmeg
|
*
|
| 1 | pinch |
thyme
|
*
|
| 1 | cup |
heavy whipping cream
|
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
cinnamon
ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
butternut squash
|
|
| 118 | ml |
butter
melted |
|
| 4 | large |
onions
peeled, diced |
|
| 1 | each |
leeks
white part only |
*
|
| 2 | cloves |
garlic
chopped |
|
| 2 | quarts |
chicken broth
|
*
|
| 1 | pinch |
nutmeg
|
*
|
| 1 | pinch |
thyme
|
*
|
| 237 | ml |
heavy whipping cream
|
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
cinnamon
ground |
*
|
Directions
Cut squash in half lengthwise.
Brush with some of the melted butter.
Bake for 40 minutes in a 400℉ (200℃) oven.
Set aside and allow to cool.
In a large pot, add remaining butter and vegetables.
Cook until soft, but do not brown.
Scoop squash from shells and discard skins.
Add squash to onion mixture along with stock.
Increase heat and simmer for 5 minutes.
Season with thyme and nutmeg.
Remove from heat.
When cooled a bit, purée in blender or food processor or press through coarse sieve.
Return to pot.
Add cream and heat almost to boiling.
Garnish with cinnamon, if desired, and serve.
