Luisas Roasted Butternut Soup
From conner909 16 years agoIngredients
- • 5 lb butternut squash, peeled and cut into 3/4" dice shopping list
- • 2 large shallots, quartered shopping list
- • 3 TB extra-virgin olive oil shopping list
- • sea salt, to taste shopping list
- • white pepper, to taste shopping list
- • 6 cups chicken stock shopping list
- • honey, to taste (not too much) shopping list
- • 1 tsp ground ginger shopping list
- • 2/3 cup heavy cream shopping list
How to make it
- Preheat oven to 425°F.
- Toss squash, onions and thyme in olive oil.
- Spread mixture onto one or two large baking sheets.
- Season with salt and pepper.
- Roast 20–30 minutes until tender, stirring once or twice.
- Remove from oven and transfer to a large saucepot.
- Add stock, honey and ginger.
- Simmer 10 minutes.
- Working in batches, puree the soup in a blender or food processor until smooth.
- Transfer to a clean saucepan and check seasoning.
- When ready to serve, bring back to simmer, remove from heat and whisk in cream.
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- For garnish, mix a little cinnamon with some crème fraiche.
- Put creme into a small plastic bag, snip off a tip with scissors and use to pipe swirls on top of soup.
- Cut cinnamon sticks in half as garnish---people also use this as a fun way to stir the crème fraiche into the soup :-)
People Who Like This Dish 3
- valinkenmore Malott, WA
- reviews Anycity, Anystate
- lunasea Orlando, FL
- trigger MA
- albys1 Broomall, Pennsylvania
- conner909 Whereabouts, Unknown
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The Rating
Reviewed by 3 people-
This is beautiful!
valinkenmore in Malott loved it
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Outstanding job - big raves to you and Luisa! I can't wait to taste this beauty. *smiles* ~Vickie
lunasea in Orlando loved it
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