Ingredients
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3 quarts vegetable stock
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4 lbs butternut squash
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2 cups carrots, diced 1/2 inch dice
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2 cups celery, diced 1/2 inch dice
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1 cup onion, diced 1/2 inch dice
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1/2 cup dry sherry
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2 tablespoons olive oil
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2 teaspoons salt
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1 bay leaf
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1 pinch white pepper
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1/2 teaspoon nutmeg, freshly ground
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2 teaspoons parsley, finely chopped
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1/4 teaspoon paprika
Instructions
- Cute butternut squash in half lenghtwise and remove seeds.
- Place squash cutside down on a parchment lined sheet pan and roast in a 350 degree oven for 30-40 minutes or until squash is soft to the touch, and the skin begins to pull away from the flesh.
- Remove from oven and let cool.
- Spoon roasted squash out of the skin and pass it through a ricer or food mill to remove any of the stringy fibers.
- Heat olive oil in a large stockpot and sute/swet the carrots, celery and onions, until the onions and carrots just start to caramelize.
- Deglaze the pot with sherry.
- Add the vegetable stock, salt, pepper, nutmeg and bay leaf and bring to a boil.
- Add the squash, reduce to a simmer and cook for 45 minutes.
- Remove the by leaf, and puree the soup in the pot with an immersion blender until it reaches a smooth creamy consistency.
- Taste, and add salt and pepper if needed.
- Garnish with chopped parsley and paprika and serve.