Roasted Squash Soup
As featured at Philadelphia Taste: Festival of Food, Wine and Spirits 2013
Ingredients:
Makes 4-6 servings
1 medium butternut squash
3c chicken or vegetable broth
Salt & pepper
Fresh grated nutmeg
½ c heavy cream, optional
½ c toasted pumpkin seeds, optional
Method of Preparation:
1. Halve and remove seeds from squash. Drizzle with 1 T olive oil and season with salt. Roast in a 350° F oven for 1 hour or until tender. Allow to cool and scrape squash from the skin.
2. Add squash puree to a medium sized stock pot, add stock and bring to a boil. Season with salt, pepper and nutmeg and reduce to simmer 10 minutes.
3. Blend carefully or use a stick blender until the soup is smooth.
4. Stir in heavy cream and garnish with toasted pumpkin seeds.
