Puree of Butternut Squash soup F2S

Source : Monique's Kitchen Type : Vegetable

Origin : France Category : Soup

Classification : Holiday MealsVegetarian

Quantity Measure Item

Serves 506 oz Olive oil (more or less)2 Lb. Onions, diced

1/2 Lb. Lemons, zested and juiced18 Lb. Butternut squash cut in 1/2

6 Qts Chicken broth or vegetable broth1/8 0z Ground nutmeg1/8 oz Cinnamon

Pepper to season2 oz Mustard

Preheat the oven at 400Cut the butternut squash in halves lenghtwiseBrush the cut surface of the squash with oil (Or the pan)Place on a baking sheet cut sides down and transfer to oven to bake Turntemperature down to 375 and bake until soft to the touch, about 45minutes toone hour depending on the ripeness of the squash

Remove the squash from the oven once tender to the touchAllow to cool somehwat for ease of handling themScoop out the seeds and discardScoop out the pulpIn the midtime saute the onions until very aromatic and translucentAdd the squash pulp, *chicken broth or vegetable brothSeason with pepper, nutmeg, cinnamon, mustardBring to boil then lower to a simmer for about 30 minutesAdd more liquid ,like just water, to correct the desire consistencyPulverise with an immersable blender or food processorAdjust the seasonning Freeze well

* To make it in a vegetables just omit the chicken broth or vegetable broth

Instructions :

Monday, July 8, 2013

Staging : Qty. Period Description

Monday, July 8, 2013