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originally posted by: Sillyolme
Roasted butternut squash soup.
1 butternut squash.
1 small onion chopped fine
2 carrots chopped
1 stalk celery chopped
2 Tbls chopped fresh parsley
1 Tbls olive oil
1 can chicken broth or vegetable broth
Cut butternut squash in half length wise sprinkle with oil salt and pepper.
Roast in 400 degree oven until tender and it is just beginning to brown . About 40 minutes.
Remove and cool
In stock pot put vegetables (except squash), parsley 1 tsp salt 1/4 tsp pepper broth and enough water to cover.
Bring to boil and then reduce to simmer and cook about 15 or 20 minutes or until carrots are very tender.
Using an emulsion blender puree the vegetables in the broth. Add roasted squash and blend that into stock.
Strain through a wire sieve to remove fibers and obtain a smooth mixture.
Return to the pot and reduce over low heat until thick and bisque like.
Serve with a dollop of creme fresh.
If you don't have an emulsion blender transfer stock in batches to a regular blender.
If you don't have either this soup is a good reason to add one to your kitchen tools. A hand held emulsion blender is handy and inexpensive and can store in a drawer.