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Categories:
butternut squash carrots stalks celery onions butter garlic thyme cinnamon stick chicken stock heavy cream salt
Viewed: 59 - Published at: a year agoIngredients
- 5 medium butternut squash
- 3 medium carrots
- 2 stalks celery
- 2 Spanish onions
- 3 tablespoons butter
- 15 cloves garlic
- 10 sprigs thyme
- 1 (3-inch) cinnamon stick
- 12 cups chicken stock
- 1 cup heavy cream
- Salt and freshly ground black pepper
Method
- Peel the squash, trim both ends, and cut it in half lengthwise.
- Scoop out and discard the seeds.
- Cut the squash into medium-size chunks.
- Peel the carrots and chop them roughly.
- Roughly chop the celery and onions.
- Melt the butter in a large stockpot set over medium heat, and add the squash, carrots, celery, onions, and garlic.
- Cook until softened but not browned, and then add the thyme and cinnamon.
- Add the stock, bring to a boil, reduce to a simmer, and cook until the squash is soft, 25 to 30 minutes.
- Fish out and discard the thyme stems and cinnamon stick.
- Using a food processor or hand blender, puree the soup (in batches, if using a food processor) until it's smooth.
- Stir in the cream and season to taste with salt and pepper.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
- The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
