Recipe: Roasted Butternut Squash Soup

home | register | sign in | site map | help

	Collection Recipe
	Users > AngelaG > Michael Chiarello''s "Tra Vigne Cookbook" > Winter > Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

2 Tbs		extra-virgin olive oil
1/2 cup		diced onion (1/4-inch dice)
1/4 cup		diced celery (1/4-inch dice)
1/4 cup		diced carrot (1/4-inch dice)
1		cinnamon stick
		Gray salt and freshly ground pepper
4 cups		Chicken Stock or canned low-salt chicken broth
1/2 tsp		ground toasted coriander (optional)
1- 1/2 cups		Roasted Winter Squash
1/2 cup		half-and-half (optional)
1/4 cup		mascarpone cheese (optional)
2 Tbs		toasted pumpkin seeds

Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot, and cinnamon stick and sauti until soft but not brown, about 10 minutes. Season with salt and pepper.

Add the chicken stock and the coriander, if using, and bring to a boil. Simmer for several minutes. Stir in the squash until smooth, then simmer gently to let the flavors meld, about 10 minutes. Discard the cinnamon stick.

Puree the soup in a blender until smooth. (The soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about 1 month. It will thicken as it cools and may need thinning with stock or water when reheating.)

Return the soup to the pan and reheat gently. Add the half-and-half, if using. Adjust the seasoning with salt and pepper.

Ladle into a warm tureen, a ceramic bowl or 4 soup plates. If desired, garnish with a spoonful of mascarpone and/or a scattering of pumpkin seeds.

Servings: 4

Recipe Type

Soup

Recipe Source

With a green salad, this rich, wintry soup is supper. You can also use it as a sauce by serving it in a deep plate topped with sliced pork tenderloin and wilted greens or with veal or turkey scaloppini.