Roast Butternut Squash & Fall Vegetable Soup

Yield 2 - 2 ½ Quarts
Ingredients- Mise en Place

2 T            Vegetable Oil
2 ea.         Onion, medium, cut into small dice
1 ea.         Butternut Squash, large, peeled and cut evenly
2 ea.         Parsnips, peeled and cut evenly

1 ea.         Carrot, large, peeled and cut evenly
½ C          Maple Syrup
1 ½ Qt.     Chicken Stock or Vegetable Stock

1 C            Heavy Whipping Cream
TT             Salt and Pepper, as needed
1 pinch      Nutmeg (optinal)

3 T.           Butter (optional)

                 Water as needed

 

Cooking Guidelines

Heat Oven to 350 Degrees
Lightly Oil Butternut Squash & Parsnips with 2 Tablespoons of Vegetable Oil and Maple Syrup Place on Baking Sheet & Roast Uncovered until soft, Approximately 30 Minutes
Remove from Heat and Allow to Cool Slightly, Set Aside in a Utility Bowl

Heat 3 Tablespoons Oil in a Large Soup Pot
Add Onions and Cook over Moderately Low Heat until Completely Translucent
Add Cooked Squash to Onions
Add Chicken Stock
Bring to a Simmer and Allow to cook for 15 Minutes so flavors can blend together
Add Whipping Cream, season to taste
Blend to Desired Consistency in a Blender. The Smoother the Better for this Soup
Adjust Seasoning with Salt and Pepper, Nutmeg

Add butter to sweeten and add shine.

If too thick add water or additional stock as needed

 

Garnish: Cinnamon Crème Fraiche
Toasted Spiced Pumpkin Seeds
Roast Pumpkin Oil or Chive Oil