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| BUTTERNUT SQUASH SOUP |
| 6 Servings |
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| Ingredients |
2 Large Butternut Squash
1 Small Yellow Onion, chopped
1 qt Chicken Stock
2 T Olive Oil
2 T Butter
1 c Heavy Cream
To Taste Salt
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| Method |
| Slice squash in half lengthwise, remove seeds and then place
on an oiled sheet pan.
Add half an inch of water to prevent scorching.
Place in a 350 degrees oven until tender, about 35 minutes.
Remove flesh and reserve.
Saute the onion in butter until translucent.
Add reserved squash, chicken stock and salt.
Bring to a boiland simmer for 15 minutes.
Place small batches in blender and puree until smooth.
Strain into sauce pan, return to boil, add heavy cream and
season to taste.
Garnish with crème fraiche, truffle oil and chive. |
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