Roasted Butternut Squash
1 Large Butternut Squash, peeled, seeded and sliced
4 tablespoons butter, melted
Salt & Pepper, to taste
Toss the squash in melted butter and layer on a baking sheet. Roast in a pre-heated 375-degree oven for approximately 35 minutes. Remove from oven and turn each slice over and cook another 5-10 minutes until golden brown. Serve.
Note: To make enough for a soup, double the recipe to serve twice.
Butternut Squash Soup
1 Tablespoon Butter
1 Tablespoon Olive Oil
1 Large Sweet Onion, chopped
1 Carrot, chopped
1 Celery stalk, chopped
2 cloves of garlic, minced
1 Large Roasted Butternut Squash (follow recipe, above), pureed
Salt & Pepper, to taste
4 cups chicken broth
Crème fraiche
Sage Leaves
Pancetta
1 Tablespoon Butter
Chive
In a stockpot, heat olive oil and butter together. Add the onion, celery and carrot until caramelized. Add garlic and sauté for a couple of minutes longer. Cool slightly and process vegetables along with the roasted squash. Combine processed vegetables and broth, salt & pepper and heat through.
In a separate saucepan, sauté pancetta and sage leaves in 1 Tablespoon of butter until crisp. Remove sage leaves (if you like).
Ladle soup into bowls and serve with crème fraiche, crisp pancetta and chive.
© 2016 Cynthia Ferich All Rights Reserved