Oct 12, 2012 7:18 PM
TUCSON - Today on Let's Make a Meal, Chef Justin Andrews from Latitude Catering stopped by to make Butternut squash soup. Here's the recipe:
Butternut squash soup
2 T extra virgin olive oil
1 cup diced onions
1/2 cup diced carrots
1/2 cup diced celery
2 quarts chicken stock
2 each butternut squash
2 cup heavy cream
1 t ground nutmeg
1/2 t ground clove
2 t ground cinnamon
salt and pepper
toasted pumpkin seeds
maple spiked sour cream
cut butternut squash in half lengthwise, scoop out seeds and season with nutmeg, clove, cinnamon,
salt and pepper.
place squash on sheet pan and roast in oven at 350 degrees for 35-45 minutes until soft.
once cooled enough to handle, scoop the squash from the skin and set aside.
sauté celery, carrot and onion in evoo over medium heat in 4 qt. pot.
once tender add chicken stock and bring to a boil. add the butternut squash and bring back to boil
for 15 minutes.
remove from stove top. blend until smooth with a hand blender. add more chicken stock if too thick
adjust seasoning with more salt & pepper, cinnamon, etc. if desired.
garnish with toasted pumpkin seeds, maple spiked sour cream or candied bacon. enjoy!