I LOVE fall and winter cuisine. Just in the past three days I have made pumpkin cranberry bread, spaghetti squash marinara, chicken soup, chicken and vegetable pot pie, dark chocolate cupcakes, rigatoni with butternut squash sauce (http://yummymummyfood.blogspot.com/2009/09/rigatoni-with-butternut-sauash-sauce.html that my friend Marina insisted everyone make) and roasted butternut squash soup. I wasn't kidding when I said I like to cook when it's cold out!
Here is my recipe for:
Roasted Butternut Squash Soup
(serves 4)
1/2 butternut squash, seeded, roasted and peeled
3 Tb. butter
1/2 large onion, chopped
2 cloves garlic, minced
1 cup carrots, chopped
1 tsp. fresh thyme, chopped
1 tsp. fresh tarragon, chopped
1 box vegetable or chicken broth
1/4 tsp. pumpkin pie spice
salt and pepper to taste
2 Tb. cream or half and half (optional)
Melt butter in a large soup pot over medium heat. Saute onions 5-7 minutes. Add garlic carrots and herbs and saute 3 minutes more. Add broth and butternut squash and bring to a boil. Simmer for 10-20 minutes until carrots are tender. Add pumpkin pie spice, and blend with an immersion blender or put in a food processor or blender. Add salt and pepper, and cream to taste.
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