Rosemary Butternut Squash Soup Food

ROSEMARY BUTTERNUT SQUASH SOUP

Steps:

• Cut each butternut squash in half Peel, seed, and scoop out the fibers Coat inside with vegetable oil and place face-down on a baking sheet Roast at 375 for 25 minutes (until tender) Transfer both to a large pot (8 quarts) and add chicken broth, rosemary, and orange zest Bring to boil over medium-high heat Reduce heat and simmer for 30 minutes Transfer to a food processor or blender and process until smooth Season with salt and pepper Return to pot to keep warm or transfer to bowls (best served hot!) Combine sour cream and heavy cream in mixing bowl.
• Decoratively swirl a small amount of cream mixture into soups as a garnish.
• Or, garnish with rosemary sprigs.

ROSEMARY ROASTED BUTTERNUT SQUASH

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix butternut squash cubes, garlic, rosemary, olive oil, salt, and black pepper until well coated. Spread mixture into a large baking dish.
• Bake in preheated oven until squash is caramelized and golden brown, 45 to 50 minutes.

ROASTED BUTTERNUT SQUASH SOUP

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the pancetta in a frying pan and fry until crispy. Set aside. Put the squash, onion and garlic in a large roasting tin. Add the honey and rosemary, then roast for about 30 mins, turning squash halfway through, until cooked, tender and golden brown.
• Remove tin from the oven, take out the rosemary and discard. Transfer contents of tin to a food processor with the stock, wine, cream and lemon juice. Season, then blend until smooth.
• Transfer mixture to a large saucepan and reheat. Divide soup between individual bowls and top with a sprinkle of pine nuts and pancetta. Serve with Goat's cheese & rosemary tarts if you like (see Goes well with...').