Ginny's Roasted Butternut Squash Soup
Ginny's
roasted butternut squash soup
Ingredients
| 1 butternut squash,
peeled, seeded and cut into large chunks |
|
| 1 onion, cut into large
chunks |
|
| 1 1/2 tablespoons olive
oil |
|
| 1/2 teaspoon salt |
|
| 1/2 teaspoon
freshly-ground black pepper |
|
| 1 large can chicken broth |
|
|
|
| creme fraiche |
|
| fried panchetta or
prosciutto, chopped fine |
|
- Place the chunks of butternut squash
and onion in a large mixing bowl, and toss with the olive oil, salt and
pepper.
- Preheat the oven to 375º and position
one of the racks in the center of the oven. Spread the squash and onion
chunks across a cookie sheet, and bake in the oven, stirring once or twice,
for about 40 minutes.
- Transfer the roasted vegetables
from the cookie sheet to a large stock pot and add the chicken broth. Simmer
the soup for about 1/2 hour, and cool.
- Process the soup in a food processor
until smooth and lump free. Season to taste with additional salt and pepper.
Bring the soup back to a simmer before serving.
Garnish bowls of the soup with dollops of
creme fraiche and a sprinkling of the fried prosciutto. Also good with fried
sage leaves.
Serves 8
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