Thursday, October 18, 2007

Butternut Squash Soup with Toasted Pinenuts

This silky smooth winter soup is thick and hearty. The addition of toasted pinenuts add an earthy appeal as well as creating a texture contrast.

-1 butternut squash, halved lengthwise and seeded
-1/2 onion, roughly chopped
-4 cloves garlic, peeled
-3 or 4 cans chicken stock
-squeeze of lemon juice
-pepper to taste

Roast the squash, covered with foil on 375 on a baking sheet for about 45 minutes, or until a fork can be easily inserted into the flesh. Scoop out the flesh with a spoon and set aside. Sautee onions and garlic in a bit of olive oil in a soup pot until beginning to brown. Add the stock and the squash you set aside, cover and simmer for about 20 minutes. Puree with an immersion blender (or regular blender). In a small pan, toast the pinenuts over medium-low heat until they begin to brown. Add them to the pureed soup. Season with lemon juice and pepper.

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