Recipe

Roasted Butternut Squash Soup Recipe

Add Step-by-Step Photos	Nyfoodie / All my dishes 1 year, 10 months ago Velvety smooth soup topped with crispy bacon and croutons add textural contrast that just make this soup burst with flavor. As an added treat, top witha dollop of cranberry compote which lends a tartness to this naturally sweet root. Prep:20m Cook:45m Servings:12	Nyfoodie
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Ingredients

Soup:

One 2 -3 lb butternut squash

3 Tbsp Butter (melted)

1 Med. Yellow Onion (diced)

3 Tsp Chopped Fresh Sage

1 Tsp Chopped Fresh Parsley

6 Cups Chicken Broth

1/2 Garlic Clove (raw)

2 Tsp Coarse Salt

1 Tsp Fresh Ground Black Pepper

6 Slices of Bacon cut in half

Croutons

Cranberry Compote:

6 oz fresh cranberries

1/2 Cup Sugar

1/2 Cup Water

Zest of 1 Orange

Directions

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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