Roasted Butternut Squash Soup

Submitted by lawmama

"The Davis Farmer’s Market is amazing. Everything’s fresh and smells good, and is in season. You can even get an entire bag of slightly deformed veggies for only $2. The Market is one of my favorite things about Davis – myboys love the kettle corn and the sunflower greens. Go figure. We found this recipe at the Market in fall 2004."

 

• Ready In: 1hr 20mins
• Ingredients: 11
• Serves: 6

ingredients

• 709.77 ml butternut squash, chopped
• 118.29 ml orange juice
• 78.78 ml dark brown sugar
• 1 cinnamon stick
• 59.14 ml unsalted butter
• 236.59 ml leek, chopped (white parts only)
• 118.29 ml onion, chopped
• 1 granny smith apple, chopped
• 946.36 ml chicken stock
• 78.78 ml heavy cream
• 59.14 ml extra virgin olive oil

directions

1. Preheat oven to 450.
2. In a roasting pan, toss 3 cups butternut squash, peeled and seeded, cut into large chunks.
3. Add the orange juice, dark brown sugar, and cinnamon stick.
4. Cover and bake for 1 hour or until tender.
5. Discard cinnamon stick, drain and set juice aside.
6. In a heavy-bottomed stock pot place the butter, leeks, onion and apple.
7. Cook slowly over a medium flame, stirring frequently until very tender. Do not allow to color.
8. Add 4 cups chicken stock or vegetable bouillon. Bring to a low boil.
9. Add squash, but not the squash juice.
10. Cook for five minutes and add the 1/3 cup heavy cream (optional) and simmer for about 5 minutes.
11. Cool and puree with a hand blender until very smooth.
12. Ladle puree into six warm bowls. Serve immediately.