Scaramouche Roasted Butternut Squash Soup

* Exported from MasterCook *

SCARAMOUCHE ROASTED BUTTERNUT SQUASH SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 lb Butternut squash
1/2 c Melted butter
4 lg Onions, peeled & diced
1 Leek, white part only
1 Rib celery, sliced
2 Cloves garlic, chopped
2 qt Chicken stock
Pinches of nutmeg & thyme
1 c Whipping cream
Salt & pepper
Ground cinnamon

Cut squash in half lengthwise. Brush with some of the melted butter. Bake
for 40 minutes in a 400F oven. Set aside and allow to cool. In a large
pot, add remaining butter and vegetables. Cook until soft, but do not
brown. Scoop squash from shells and discard skins. Add squash to onion
mixture along with stock. Increase heat and simmer for 5 minutes. Season
with thyme and nutmeg. Remove from heat. When cooled a bit, puree in
blender or food processor or press through coarse sieve. Return to pot. Add
cream and heat almost to boiling. Garnish with cinnamon, if desired, and
serve.



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