Subj : Soupy Sales - 17
To : All
From : Dave Drum
Date : Mon Oct 10 2022 14:21:00
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Roasted Harvest Squash Soup
Categories: Squash, Vegetables, Herbs, Poultry, Dairy
Yield: 6 servings
3 lb Butternut squash; peeled, in
- 1" chunks
1 Carrot; peeled, in1/2"
- chunks
1 tb Olive oil
3 tb Butter
1 c Chopped onion
2 cl Garlic; thin sliced
4 c Chicken broth
3/4 c Half & half
1/8 ts Ground nutmeg
1 ts Salt
1/4 ts Black pepper
Set oven @ 425ºF/218ºC.
In a large bowl, toss squash and carrot chunks with oil
until evenly coated. Place on rimmed baking sheets.
Roast 30 to 35 minutes or until vegetables begin to
brown and are fork tender, turning once halfway through
cooking.
Meanwhile, in a medium skillet over medium heat, melt
butter and saute onion and garlic 8 to 10 minutes or
until tender and lightly golden; set aside.
In a blender or food processor, process squash, onion
mixture, and broth in batches until smooth; pour into
soup pot. Stir in half and half, nutmeg, salt, and
pepper, and heat over medium-low heat until heated
through, stirring occasionally to prevent burning.
RECIPE FROM:
https://www.mrfood.com
Uncle Dirty Dave's Archives
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