Roasted Butternut Squash Soup
(from lawmama’s recipe box)
The Davis Farmer’s Market is amazing. Everything’s fresh and smells good, and is in season. You can even get an entire bag of slightly deformed veggies for only $2. The Market is one of my favorite things about Davis – the boys love the kettle corn and the sunflower greens. Go figure. We found this recipe at the Market in fall 2004.
Source: Davis Farmers Market, courtesy of Tony Gruska, Tastebuds Catering
Prep time: 20 minutes
Cook time: 60 minutes
Serves 6 people
Ingredients
- 3 cups butternut squash, chopped
- 1/2 cup orange juice
- 1/3 cup dark brown sugar
- 1 cinnamon stick
- 1/4 cup sweet butter
- 1 cup leeks, chopped
- 1/2 cup onion, chopped
- 1 Granny Smith apple, chopped
- 4 cups chicken stock
- 1/3 cup heavy cream (optional – but not for me)
- Salt
- Freshly ground white pepper
- 1/4 cup extra virgin olive oil
Directions
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In a large bowl, toss 3 cups butternut squash, peeled and seeded, cut into large chunks. Add 1/2 cup orange guice, 1/3 cup dark brown sugar, and 1 cinnamon stick. Pour into roasting pan and cover with aluminum foil. Bake in a preheated 450-degree oven for 1 hour or until tender. Discard cinnamon stick, drain and set juice aside.
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In a heavy-bottomed stock pot place 1/4 cup sweet butter, 1 cup leeks, white part only – rough chopped, 1/2 cup onion and 1 granny smith apple – peeled, cored and chopped. Cook slowly over a medium flame, stirring frequently until very tender. Do not allow to color. Add 4 cups chicken stock or vegetable bouillon. Bring to a low boil.
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Add squash, but not the squash juice. Cook for five minutes and add the 1/3 cup heavy cream and simmer for about 5 minutes. Cool and puree with a hand blender until very smooth.
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Ladle puree into six warm bowls. Serve immediately.