Tuesday, January 29, 2013
Roasted Butternut Squash Soup
1 butternut squash, halved and seeded
1/4 c olive oil 6 plum tomatoes, quartered
4 garlic cloves
1T balsamic vinegar
1 onion, diced
2 carrots, peeled and chopped
2 ribs celery, chopped
6 c chicken stock
1/4 c fresh thyme leaves, rough chopped
2 T fresh chives, chopped
1 T fresh sage, chopped
juice of 2 oranges
~preheat oven to 450.
~place the squash in a baking dish, cut side down.
~add 1 c water and 1T olive oil to the dish and bake 35-40", or until soft.
~toss the tomatoes and garlic w/ 2T olive oil and the balsamic, in a baking dish.
~roast 30" or until soft and slightly shriveled.
~let cook a bit and then crush w/ a potato masher. set aside.
~heat the remaining olive oil and the butter in a dutch oven.
~add the onions and the veg and saute until soft.
~add the broth and the s/p.
~reduce heat, cover and simmer 20".
~scoop the flesh from the squash and add to the pot.
~simmer 20" more.
~add the fresh herbs and the tomato mixture (with all juices).
~puree in batches or with an immersion blender.
~add the oj and still to combine.
~serve w/ croutons if desired.
Recipe from Grandma Carol