Scaramouche Roasted Butternut Squash Soup

SCARAMOUCHE ROASTED BUTTERNUT SQUASH SOUP

8 Preparation Time :

Categories : Soups

Amount Measure Ingredient -- Preparation Method -- -- --

4 lb Butternut squash

1/2 c Melted butter

4 lg Onions, peeled & diced

1 Leek, white part only

1 Rib celery, sliced

2 Cloves garlic, chopped

2 qt Chicken stock

Pinches of nutmeg & thyme

1 c Whipping cream

Salt & pepper

Ground cinnamon

Cut squash in half lengthwise. Brush with some of the melted butter. Bake

40 minutes in a

400F oven. Set aside and allow to cool. In a large

pot, add remaining butter and vegetables. Cook until soft, but do not

brown. Scoop squash from shells and discard skins. Add squash to onion

mixture along with stock. Increase heat and simmer for 5 minutes. Season

with thyme and nutmeg. Remove from heat. When cooled a bit, puree in

blender or food processor or press through coarse sieve. Return to pot. Add

cream and heat almost to boiling. Garnish with cinnamon, if desired, and serve. - - - - - - - - - - - - - - - - - -