Roasted Butternut Squash Soup
From nyfoodie 17 years ago
Ingredients
- Soup: shopping list
- One 2 -3 lb butternut squash shopping list
- 3 Tbsp Butter (melted) shopping list
- 1 Med. yellow onion (diced) shopping list
- 3 Tsp Chopped fresh sage shopping list
- 1 Tsp Chopped fresh parsley shopping list
- 6 Cups chicken broth shopping list
- 1/2 garlic clove (raw) shopping list
- 2 Tsp coarse salt shopping list
- 1 Tsp fresh ground black pepper shopping list
- 6 Slices of bacon cut in half shopping list
- croutons shopping list
- Cranberry Compote: shopping list
- 6 oz fresh cranberries shopping list
- 1/2 Cup sugar shopping list
- 1/2 Cup water shopping list
- Zest of 1 orange shopping list
How to make it
- Soup:
- Melt butter in skillet
- Add onions,saute until soft
- Add herbs to melted butter, set aside
- Peel & seed squash
- Roughly cut into cubes
- Place cubed squash onto ungreased baking sheet
- Pour melted butter/herb mixture onto cubes
- Season with salt & pepper
- Roast in 375 degree oven for 35 - 45 minutes until squash is tender
- and slightly brown
- Transfer to food processor process , add chicken broth & garlic
- Process until smooth, adding additional liquid as needed
- Transfer soup to pot and simmer, meanwhile
- Fry bacon until crisp, transfer to papertowel to drain excess oil
- **To add richness, reduce amount of chicken stock by 1/2 Cup and use condensed milk instead
- Cranberry Compote:
- Bring water and sugar to a boil in medium saucepan, add cranberries and orange zest, reduce heat to a simmer cook for 10 mnutes or untol thinckened stirring occassionally.
- ***To Serve: Top soup with crumbled bacon and croutons, add dollop of cranberry compote and sage leaf for garnish. Croutons can be made from scratch or store bought.
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