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Cucina's Restaurant Roasted Butternut Squash Soup Recipe
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Cucina's Restaurant Roasted Butternut Squash Soup

3 whole butternut squash, halved the long way, seeds removed (about 8 pounds)
1/2 cup (1 stick) butter
1/2 cup vegetable oil
1 large yellow onion, chopped
4 carrots, peeled, chopped
3 ribs celery, chopped
3/4 gallon water
Salt to taste
1 tablespoon hot pepper sauce
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 pint whipping cream
Pumpkin seeds for garnish (toasted)
Olive oil for garnish

After seeds are removed from squash, place each squash half skin side down in baking dish that allows squash room to be covered with aluminum foil.

Preheat oven to 375 degrees.

Cut stick of butter into 6 pieces. Place a piece of butter in center of each squash half. Cover with foil and bake in preheated oven 45 minutes. Remove from oven and cool. When cool, carefully scoop squash out of shell. Set aside.

In large, heavy-bottomed soup pot, place oil, onion, carrots and celery. Cook over medium heat until vegetables are tender, about 25 minutes. Add water, then roasted squash and cook another 25 minutes over medium heat.

Blend all ingredients with an immersion blender until smooth. Add salt, hot pepper sauce, cinnamon and allspice. Strain soup through fine strainer. Stir in cream and heat through. Top individual servings with a few pumpkin seeds, then a thin swirl of olive oil. Makes 6 to 8 servings.


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