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Roasted Butternut Squash

1 Large Butternut Squash, peeled, seeded and sliced

4 tablespoons butter, melted

Salt & Pepper, to taste

Toss the squash in melted butter and layer on a baking sheet. Roast in a pre-heated 375-degree oven for approximately 35 minutes. Remove from oven and turn each slice over and cook another 5-10 minutes until golden brown. Serve.

Note: To make enough for a soup, double the recipe to serve twice.

Butternut Squash Soup

1 Tablespoon Butter

1 Tablespoon Olive Oil

1 Large Sweet Onion, chopped

1 Carrot, chopped

1 Celery stalk, chopped

2 cloves of garlic, minced

1 Large Roasted Butternut Squash (follow recipe, above), pureed

Salt & Pepper, to taste

4 cups chicken broth

Crème fraiche

Sage Leaves

Pancetta

1 Tablespoon Butter

Chive

In a stockpot, heat olive oil and butter together. Add the onion, celery and carrot until caramelized. Add garlic and sauté for a couple of minutes longer. Cool slightly and process vegetables along with the roasted squash. Combine processed vegetables and broth, salt & pepper and heat through.

In a separate saucepan, sauté pancetta and sage leaves in 1 Tablespoon of butter until crisp. Remove sage leaves (if you like).

Ladle soup into bowls and serve with crème fraiche, crisp pancetta and chive.

© 2016 Cynthia Ferich All Rights Reserved