• Soupy Sales - 17

    From Dave Drum@1:3634/12 to All on Mon Oct 10 14:17:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Roasted Harvest Squash Soup
    Categories: Squash, Vegetables, Herbs, Poultry, Dairy
    Yield: 6 servings

    3 lb Butternut squash; peeled, in
    - 1" chunks
    1 Carrot; peeled, in1/2"
    - chunks
    1 tb Olive oil
    3 tb Butter
    1 c Chopped onion
    2 cl Garlic; thin sliced
    4 c Chicken broth
    3/4 c Half & half
    1/8 ts Ground nutmeg
    1 ts Salt
    1/4 ts Black pepper

    Set oven @ 425ºF/218ºC.

    In a large bowl, toss squash and carrot chunks with oil
    until evenly coated. Place on rimmed baking sheets.
    Roast 30 to 35 minutes or until vegetables begin to
    brown and are fork tender, turning once halfway through
    cooking.

    Meanwhile, in a medium skillet over medium heat, melt
    butter and saute onion and garlic 8 to 10 minutes or
    until tender and lightly golden; set aside.

    In a blender or food processor, process squash, onion
    mixture, and broth in batches until smooth; pour into
    soup pot. Stir in half and half, nutmeg, salt, and
    pepper, and heat over medium-low heat until heated
    through, stirring occasionally to prevent burning.

    RECIPE FROM: https://www.mrfood.com

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