Guest guest Posted November 25, 2002 Report Share Posted November 25, 2002 * Exported from MasterCook * Roasted Butternut Squash Soup Recipe By :Pazzo Deli and Market, Salt Lake City, Utah, USA Serving Size : 0 Preparation Time :0:00 Categories : Soup Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds butternut squash -- peeled and cut into chunks 4 cups rich vegetable stock 1 1/4 cups sour cream -- creme fraiche or heavy cream 2 tablespoons butter salt and freshly ground black pepper 1/4 teaspoon cayenne or to taste 1 tablespoon sugar -- about (optional) Opt. Garnish: sauteed or grilled shrimp or mushrooms several chives cut into 1-inch pieces Combine the squash and stock in a saucepan and bring to a boil over high heat. Reduce the heat to medium and simmer for about 20 minutes or until the squash is very tender. Cool a bit for safety's sake and then puree the mixture in a blender. (You may prepare the recipe in advance up to this point, refrigerate in a covered container up to 2 days). Return the puree to the saucepan and turn the heat to medium-low. Stir in the sour cream, creme fraiche or cream along with the butter, salt and pepper to taste and the cayenne. Cook stirring until heated through. (Do not boil.) Then taste and add sugar and more seasoning, if necessary. Keep warm over low heat. Source: " http://kutv.com/nooncooking/local_story_319121735.html " - - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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