Recipe

Roasted Butternut Squash And Tomato Soup Recipe


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Ingredients
  • 1 stalk celery, sliced .
  • 2 small onions, sliced .
  • pernod cream .
  • 1/2 c heavy cream, whipped with .
  • 4 tbsps olive oil .
  • salt & pepper .
  • 2 butternut squash .
  • pepper .
  • salt .
  • garnish .
  • 1/4 c heavy cream .
  • 2 leeks, sliced (white portion only) .
  • 4 c chicken stock .
  • 1 (24 oz) can fire roasted tomatoes, sliced .
  • 2 carrots, peeled & sliced .
  • 4 garlic cloves .
  • 2 tsps Pernod, season this with

Directions
  • Step #1 Heat oven to 375°F.
  • Step #2 Cut squash in half lengthwise & remove seeds.
  • Step #3 Place squash on a sheetpan, cut side down.
  • Step #4 Bake until soft (Pushing on it with a finger should leave an impression in the flesh).
  • Step #5 Remove flesh from the skin.
  • Step #6 Heat olive oil In a large-ish pan over low heat/flame.
  • Step #7 Still over low heat/flame, cook onion, celery, leeks, carrots, & garlic until soft.
  • Step #8 Add squash & tomatoes, cook carefully for 10 mins.
  • Step #9 Add stock.
  • Step #10 Salt & pepper to taste.
  • Step #11 Simmer for 20-25 mins.
  • Step #12 Puree in batches until smooth.
  • Step #13 Return to a clean pan & cream.
  • Step #14 Heat just to a boil.
  • Enjoy the Roasted Butternut Squash & Tomato Soup recipe

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