I present to you for your enjoyment, tonights Dinner:
Roasted Butternut Squash Soup
3 lbs butternut squash, peeled, seeded, and cut into 1-1/2”cubes
4 medium shallots, peeled and quartered 
4 cups veggie broth
1/4 cup olive oil
1/4 cup heavy cream
1-1/2 tablespoon maple syrup
1 teaspoon cider vinegar
1 teaspoon salt
1 teaspoon pepper
1/8 teaspoon ground nutmeg
Set oven to 450 degrees F. Place rack in middle of oven. In a large pot, bowl, or roasting pan, mix squash, shallots, oil, salt, and pepper, by hand until the squash cubes are coated in oil. In a roasting pan, arrange squash and shallots in a single layer. Roast in oven for 45 minutes, stirring occasionally. At 45 minutes, add 1/2 cup broth to roasting pan, and cook for apx 5 more minutes, or until broth has almost completely cooked off. Remove squash from oven and transfer (generally in two batches) to blender. Puree squash/shallots/and remaining broth. Repeat with second batch. Pour puree into a large pot and add syrup, vinegar, nutmeg, and cream. Mix into puree, and heat to simmer. Add 1/4 cup water as needed to bring soup to desired consistency. 
Serve with french bread.

I present to you for your enjoyment, tonights Dinner:

Roasted Butternut Squash Soup

  • 3 lbs butternut squash, peeled, seeded, and cut into 1-1/2”cubes
  • 4 medium shallots, peeled and quartered 
  • 4 cups veggie broth
  • 1/4 cup olive oil
  • 1/4 cup heavy cream
  • 1-1/2 tablespoon maple syrup
  • 1 teaspoon cider vinegar
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/8 teaspoon ground nutmeg

Set oven to 450 degrees F. Place rack in middle of oven. In a large pot, bowl, or roasting pan, mix squash, shallots, oil, salt, and pepper, by hand until the squash cubes are coated in oil. In a roasting pan, arrange squash and shallots in a single layer. Roast in oven for 45 minutes, stirring occasionally. At 45 minutes, add 1/2 cup broth to roasting pan, and cook for apx 5 more minutes, or until broth has almost completely cooked off. Remove squash from oven and transfer (generally in two batches) to blender. Puree squash/shallots/and remaining broth. Repeat with second batch. Pour puree into a large pot and add syrup, vinegar, nutmeg, and cream. Mix into puree, and heat to simmer. Add 1/4 cup water as needed to bring soup to desired consistency. 

Serve with french bread.

  1. orangeyellow reblogged this from lacuisine
  2. greenleafyeverything reblogged this from epicstratton
  3. letseatsomething reblogged this from lacuisine
  4. brittablossomed reblogged this from lacuisine
  5. zooey113 reblogged this from epicstratton
  6. kat-man-dee reblogged this from lacuisine and added:
    Want. I should attempt to make this.
  7. hrschel said: I had the same thing tonight but it came out of a box. And Challah.. lots of challah.
  8. we-are-the-lotuskids reblogged this from lacuisine
  9. jujubrains reblogged this from lacuisine and added:
    needs to happen now.
  10. deldoolittle reblogged this from lacuisine
  11. epicstratton posted this
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