recipes

  Roasted Butternut Squash Soup with Garlic Croutons

  with Toasted Garlic Croutons

1 large butternut squash (about 3 pounds)

½ cup butter, divided

½ teaspoon of cinnamon

½ teaspoon black pepper

1 teaspoon salt

¼ teaspoon nutmeg

½ teaspoon smoky paprika

¼ teaspoon of red pepper flakes

¼ teaspoon chili powder

1 cup diced carrots

1 cup diced celery

1 small onion, diced

3-4 cloves garlic, minced, divided

Extra Virgin Olive Oil

6 cups chicken broth or stock

½ loaf baguette, cut into slices

Garlic butter spread

1 cup heavy cream

Peel squash, cut in half down length and removed seeds. Cut into 1 inch cubes. Melt 3 T butter in large baking dish. Add cubes of squash, drizzle with Olive Oil and toss. Bake at 350^o for 40-50 minutes. When tender, remove from oven, set aside.

Add 2 Tablespoons of butter and olive oil to sauté pan. Sauté onion, carrots, celery and garlic until tender.  Add 2 cups of stock, vegetables and squash to blender and puree until well blended. Add remaining stock, puree, spices and heavy cream into heavy pot. Heat gently and keep warm until ready to serve.

To garnish, mince clove of garlic and add to remaining softened butter. Spread onto slices of bread. Toast in 400^o oven until lightly browned. Add to bowl of soup and garnish with a small dollop of crème frache and sprinkle of grated Parmesan or chopped fresh herbs.

This is one I tried for the first time after reading several on the net. I made up my own version and it was a hit. For added serving appeal, try serving it in a small pumpkin bowl, a large pumpkin bowl as a centerpiece or even a hollowed apple brushed with lemon juice. Add a few fall leaves and pine cones, acorns, etc or the artificial kind if preferred, and you are off to a pretty table setting. Throw in a few candles and you are ready for a cozy dinner.