Scaramouche roasted butternut squash soup
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Scaramouche roasted butternut squash soup
  Squash    Soups  
Last updated 6/12/2012 1:22:24 AM. Recipe ID 55028. Report a problem with this recipe.
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      Title: Scaramouche roasted butternut squash soup
 Categories: Soups
      Yield: 8 Servings
 
      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 for 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.
 




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Recipe ID 55028 (Apr 03, 2005)

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