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    Sweet Butternut Soup

    Source of Recipe


    List of Ingredients

    3 1/2 # butternut squash
    Olive oil for brushing squash
    1 tablespoon unsalted butter
    2 tablespoons olive oil
    4 cups thinly sliced onions (about 2 onions)
    3 cups chicken stock
    1 cup heavy cream
    1 1/2 teaspoons chopped fresh flat-leaf parsley
    1/2 teaspoon chopped fresh sage
    1/2 teaspoon chopped fresh rosemary
    1/2 teaspoon chopped fresh thyme
    1 teaspoon sherry vinegar
    Kosher salt and freshly ground black pepper
    Thyme Creme Fraishe (recipe follows)


    Preheat the oven to 400 F. Cut the squash in half and scoop out the seeds. Brush the cut edges lightly with oil and place, cut side down, on a baking sheet. Roast the squash until very soft, about 1 1/4 hours. Remove from the oven. When cool enough to handle, scoop the squash meat from the skin and set aside.

    While the squash is roasting, caramelize the onions. Heat the butter with the olive oil in a saute pan over medium-low heat. Add the onions and cook slowly, stirring occasionally until they are soft and uniformly golden brown, 25 to 30 minutes. Set aside.

    IN a food processor, process the squash, onions, and 1 cup of the chicken stock until smooth. Transfer the puree to a large pot. Add the remaining 2 cups chicken stock and heat the soup to a simmer, whisking a few times. Add the heavy cream, chopped herbs, and sherry vinegar. Season to taste with salt and pepper. You can make this soup a few days ahead and store it in the refrigerator. To serve, just reheat.

    Thyme Creme Fraiche.

    1/2 cup creme fraiche
    2 tsp. chopped fresh thyme
    Kosher salt and freshly ground pepper




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