Subj : Soupy Sales - 17
To   : All
From : Dave Drum
Date : Mon Oct 10 2022 14:21:00

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
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "Let freedom never perish in your hands." -- Joseph Addison
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