roasted butternut squash soup

[Guest guest]

looks like a lot of trouble -- but roasted veggies are so good!-)

 

 

* Exported from MasterCook *

 

Foster's Market's Roasted Butternut Squash Soup

 

Recipe By :Foster's Market on Chapel Hill Boulevard in Durham

Serving Size : 8 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pound butternut (or other winter squash)

1 cup water

4 tablespoons olive oil -- divided

3/4 pounds plum tomatoes -- cored and halved

4 cloves garlic -- peeled

1 tablespoon balsamic vinegar

4 tablespoons butter

2 cups diced red onion

1 cup chopped carrot

1 cup chopped celery

6 cups vegetable broth

2 teaspoons kosher salt

1 teaspoon ground pepper

1/4 cup fresh thyme

(or 4 teaspoons dried thyme, crumbled)

2 tablespoons chopped fresh chives (optional)

1 tablespoon chopped fresh sage leaves

(or 1 teaspoon dried sage leaves, crumbled)

1/2 cup fresh orange juice

Garnish:

Sage leaves

thyme leaves

 

Preheat oven to 450 degrees. Halve the squash lengthwise and remove the seeds.

Place squash cut side down in a large baking dish. Add water and 1 tablespoon

oil, and roast 35 to 40 minutes until squash is tender.

 

In a baking dish, toss tomatoes and garlic with balsamic vinegar and 2

tablespoons oil. Roast 30 to 35 minutes until tomatoes are soft and skin is

slightly shriveled. Let stand until cool. Remove garlic, and reserve. Lightly

crush tomatoes with your hands or a potato masher, reserving liquid. Set aside.

 

In a large saucepan, heat butter and 1 tablespoon olive oil over medium heat.

Add onion and cook, stirring, 5 to 10 minutes until onion is soft and

translucent. Add carrot and celery, and cook 10 to 15 minutes, stirring

frequently, until vegetables are soft. Add broth, salt and pepper and reduce

heat to low. Simmer, uncovered, 20 to 25 minutes.

 

Scoop squash out of skin and add to soup. Simmer 20 minutes, stirring

occasionally. Remove from heat and add thyme, chives, sage and reserved garlic.

Allow to cool slightly, then pour soup into the bowl of a food processor and

puree until smooth. Return soup to the pot and add tomatoes with their liquid

and the orange juice. Stir to mix and adjust seasoning with salt and pepper.

Garnish with fresh sage and thyme, and serve immediately.

 

Variations: For added richness, swirl in a little cream or Jalapeno Cream

(minced jalapenos, fresh lime juice and sour cream or unsweetened heavy cream,

combined to taste). For a heartier soup, add cooked ravioli (pumpkin ravioli is

great).

 

This soup can be made in advance and reheated very gently over low heat.

 

Description:

" hot or chilled "

Cuisine:

" Vegetarian "

Source:

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Per Serving (excluding unknown items): 320 Calories; 16g Fat (42.5% calories

from fat); 7g Protein; 41g Carbohydrate; 6g Dietary Fiber; 17mg Cholesterol;

1777mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Vegetable; 0 Fruit; 3 Fat.

 

NOTES : Owner of Foster's Market, Sara Foster, provides this recipe for

soul-warming soups, just in time for the winter months. The versatile Roasted

Butternut Squash Soup, she adds, is equally delicious served warm (as, say, an

elegant first course for Thanksgiving Day dinner) or chilled.

 

 

Nutr. Assoc. : 2406 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 1302 0 0 0 0 0

 

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