SOUP, BUTTERNUT SQUASH
2 pound butternut squash, peeled, seeded, 1” pieces
- To coat EVOO
- 2 carrots, 1” sliced
- 1 large onion, large dice
- 1 Tablespoons thyme
- 1 quart chicken broth or other
Preheat oven to 400ºF; place squash, carrots and onion in different roasting pans; drizzle each with olive oil, season with salt & pepper; roast about 45 to 60 minutes or until vegetables are tender and are beginning to caramelize; place vegetables in stockpot; add stock, thyme and salt & pepper; simmer until vegetables soften more; strain then purée the solids or pass them through a food mill; save the remaining liquid if desired to adjust consistency later; return purée to pot and adjust seasonings. Finish with cream or additional stock to adjust thickness.