Roasted Butternut Squash Soup

Description

Roasted Butternut Squash Soup

(Serves 8)

2 Tablespoons extra-virgin olive oil

1 butternut squash, peeled and diced

1 onion, diced

2 celery ribs, diced

1 carrot, diced

1 potato, diced

1 Tablespoon brown sugar

1 cinnamon stick

1/8 teaspoon ground nutmeg

1/8 teaspoon ground clove

1 teaspoon fresh sage chopped

1 teaspoon Sea salt

1/2 teaspoon freshly ground black pepper

4 cups low salt & defatted chicken or vegetable stock

1 Tablespoon fresh Italian parsley, chopped

Preheat the oven at 350 degrees. Place the vegetables in a large bowl and drizzle with olive oil, season with brown sugar, salt and pepper and place on a sheet pan. Roast in the oven for 35 minutes or until soft. Remove and place roasted vegetables in a food processor. Puree the soup until smooth working in batches. Place vegetables in a large soup pot and heat. Add cinnamon stick, nutmeg and cloves; bring to a boil. Boil for several minutes. Add sage then simmer gently to let the flavors meld, about 10 minutes. Discard the cinnamon stick. Ladle the soup into serving bowls. Garnish evenly, with fresh parsley and serve.

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