roasted butternut squash soup with sage croutons
 
preheat oven to 400 degrees. clean and halve a medium butternut squash. 
scoop out seeds. place on greased cookie sheet. brush with olive oil and 
kosher salt and pepper. roast for about 1 hour until soft. let cool for a 
few minutes and scoop out pulp. puree pulp and reserve. 
 
  make the soup:
  heat 2 tbsp oil in a pan.
  saute in this for 5 minutes:
1 Tbsp  finely minced onion
  blend in:
1-1/2 Tbsp  flour
1/4 tsp  salt
1/8 tsp  paprika
 
stir in slowly and heat to the boiling point: 2 cups good, strong 
vegetable stock (must be strong: use vegetable bouillion if necessary). 
add and heat to the boiling point: 1 cup of the roasted butternut squash 
puree, or more to taste. freeze whatever you don't use for another day. 
taste soup, adjust seasonings and serve hot with sage croutons. 
 
sage croutons: 
preheat oven to 350 degrees. 
grease cookie sheet with olive oil. 
chop up fresh sage. 
cut good, chewy bread into shapes and sizes desired. 
drizzle with olive oil. 
sprinkle herbs over each crouton. 
lightly sprinkle kosher salt over all. 
 
bake at 350 degrees for 20 minutes. don^rt overbrown. it is not necessary 
to turn the croutons over- the bottoms will brown if the cookie sheet is 
greased. 
 
 
 
(ID: 77900) Mirror: rec.food.recipes: Wed, Nov 12, 2003


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