1 Tbsp olive oil
2 Tbsp butter
2 Stalks of celery
1 medium size onion, chopped
2 ripe Anjou or Bartlett pears (or apples) diced
1 Tsp. ground cumin
1/2 Tsp. ground cloves
1/2 Tsp. dried crushed rosemary leaves
3 Cups of chicken broth
2 Cups of water
Preheat oven to 450 degrees. Line a tray with foil. Rub 1 tbsp oil on the squash and place on foil face down in lined tray. Roast for 45-50 minutes or until very tender. Cool until easy to handle and scoop squash from skins and place in a large bowl. Discard skins. Sautee onions and celeryin a pot for 10 minutes, stir in spices, add diced pears, squash, broth and water. Heat to boiling then reduce heat to simmer for 15-20 minutes. Using hand held infuser blend squash mixture until pureed. Enjoy.
8 comments:
Adoro las cremas de calabaza, tan suaves y deliciosas. Me gusta mucho tu receta.
¡Hasta pronto!
I'm a huge soup nut and this looks marvelous. Now to my hands on some squash...
Olá, adoro sopas!
De abobora é muito gostosa mesmo!
Estou um pouco sumida,passei para desejar um ótimo dia!
Bjs
Ivani
There is nothing to beat butternut soup, your recipe is similar to mine but I also use orange zest which I think gives it a great flavour. See my recipe at http://www.recipe.nidi.org.uk/Butternut_Soup.htm
I will try your recipe next lot I make to see what the difference in flavour is. Hope all is well with you, Take care Diane
Mucho Gracias para cumplimientos Carmen
Sonia, I hope you'll enjoy it as much as I do
Ola Ivani, so nice to hear from you. I love soups also. I'll try to post other recipes for my soups. Take care.
Hi Diane, sounds great. I'll definitely check out your recipe and I'll try to incorporate orange zest into mine.
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