| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Meats, Dairy |
|
Lifetime tv, Life1 |
4 |
servings |
INGREDIENTS
|
|
**INGREDIENTS FOR BUTTERNUT SQUASH SOUP** |
| 3 |
|
Butternut squash; cut in half and |
|
|
; seeds removed |
| 3 |
tb |
Unsalted butter; softened |
| 1 |
ts |
Ground cinnamon |
| 1 |
tb |
Honey |
| 2 |
tb |
Unsalted butter |
| 1 |
lg |
Onion; finely chopped |
| 1 |
md |
Leek; finely chopped |
| 2 |
|
Shallots; finely chopped |
| 3 |
c |
Chicken or vegetable stock |
|
|
Salt |
|
|
**INGREDIENTS FOR SPICED CR.ME FRAICHE** |
| 1/2 |
c |
Cr.me fraiche or sour cream |
| 1/2 |
ts |
Cinnamon |
| 1/4 |
ts |
Nutmeg |
INSTRUCTIONS
Preheat the oven to 400 degrees F. Place the squash in a large baking
dish and rub with the softened butter, sprinkle with the cinnamon and
drizzle with the honey and cover with foil. Roast until soft, about
30 minutes. Let cool slightly and scoop out the pulp from the skin,
discard rind and puree in food processor. Heat the remaining butter
in a large stockpot over medium heat. Add onion, leek and shallots
and cook until soft. Add the stock and puree and bring to a boil.
Reduce heat and simmer for 20-30 minutes, season with salt. Mix
together cr.me fraiche, cinnamon and nutmeg, place in a squeeze
bottle and squeeze decoratively over soup.
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