4 pounds butternut squash
olive oil for brushing squash
1 tablespoon unsalted butter
2 tablespoons olive oil
2 onions, thinly sliced (about 4 cups)
3 cups low-sodium chicken stock
1 cup half and half
1/2 teaspoon fresh thyme, chopped
1/2 teaspoon fresh rosemary, chopped
1/2 teaspoon fresh sage, chopped
1 1/2 teaspoon fresh flat-leaf parsley, chopped
Kosher salt and ground black pepper
Preheat oven to 400`F. Cut the squash in half and scoop out the seeds. Bush the flesh with oil and place cut side down on a baking sheet. Roast for an hour and a half or until very soft. Let cool. Scoop squash from the skin and set aside. Heat butter with the olive oil in a pan over medium heat. Add unions and slowly cook until soft and golden brown, about 30 minutes. In a food processor, puree the squash, onions, and one cup of stock until smooth. Transfer to a large pot. Add the remaining chicken stock and heat soup to a simmer. Add the half and half and herbs. Season with salt and pepper. Serves six.
Calories per serving: 310
Carbs: 43 G
Protein: 8 G
Fat: 15 G
7 comments:
MMMMM....looks good! I love that you took so many pictures! Can't wait till you cook it for me!! Move over Martha, here comes Carri Clarkson!
I am surprised you started with this one. All though you have perfected the Tortilla soup. I got on your blog to see beautiful pictures of Washington D.C. I have to say I didn't expect to find cooking and sewing. What is in the air out there?
Looks good, I will post some of my recipes sometime in my sites, check out some of my sites btw
Jesse
Who was taking all those pictures? That looks really yummy, was it difficult and time consuming? You look great!
That soup looks amazing! Way to go.
That looks sooooo good! I can't wait for you to cook it for me when we come to visit someday! :) So healthy, too!
That soup was really great, especially after getting lost and soaked in the freezing rain storm!
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