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Receta Roasted Delicata Squash Soup

by Global Cookbook

Ingredientes

4 x delicata squashes or possibly     any sweet winter squash     Oil 2 Tbsp. butter 1 x onion minced 2 can vegetable broth 14-1/2 ounce. 1/2 tsp freshly-grated nutmeg

3/4 tsp coarse salt     Freshly-grnd black pepper 8 lrg fresh sage leaves     fresh small sage leaves for garnish 1/4 c. whipping cream     Sugar (optional)

Direcciones

1. Carefully split squash lengthwise; scrape out seeds. Rub oil over cut surface. Roast at 400 degrees on lower rack, cut-side up, till soft, about 30 to 40 min. When cold sufficient to handle, scoop out squash. You should have about 2 c..
2. Heat butter in 3-qt pot over medium-high heat. When warm, add in onion. Cook, stirring often, till softened, about 4 min. Add in roasted squash, broth, nutmeg, salt and pepper to taste. Bring to boil, then reduce heat and simmer, covered, 25 min. Let cold at room temperature.
3. Strain vegetables from liquid, reserving both. Puree vegetables in blender with 8 large sage leaves. Add in some cooking liquid and puree till mix is very smooth, about 1 to 2 min.
4. Return to pot. Stir in cream. (Can be made ahead up to this point and refrigerated 2 days or possibly frzn up to 1 month. To serve, gently reheat till warm; don't boil. Add in water if soup is too thick.) Taste; adjust seasoning and add in sugar, if you like. Serve warm garnished with small sage leaves.
5. This recipe yields 6 to 8 appetizer servings.
6. NOTES :

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