Creamy Roasted Butternut Soup with Spicy Green Romesco
- 2 Tbsp olive oil
- 1 cup heavy cream
- 4 cup vegetable stock
- Kosher salt and freshly cracked black pepper
- 0.25 cup honey
- 3 cloves of garlic
- 1 brown onion, peeled and cut into wedge
- 1.5 Pound butternut squash, peeled, halved, seeds removed and cut into chunks
Adapted from Donna Hay Seasons.
- Preheat the oven to 350°F. Line a baking sheet with parchment and set aside.
- Combine the oil, squash, onion, garlic, honey, salt and pepper in a large mixing bowl and toss to combine.
- Pour the prepared vegetables onto the baking sheet and roast in the oven for 35-40 minutes until the squash is tender and cooked through. Allow to cool slightly.
- Working in batches puree half of the vegetable mixture with half of the vegetable stock until completely smooth.
- Pour into a large stock pot then repeat the process with the other half of the vegetables and stock.
- Once all of the soup has been pureed and is in the stockpot add the cream and bring the soup to a boil over high heat.
- Once boiling reduce the heat to low and simmer for 3-5 minutes until slightly thickened.
Spicy Green Romesco
- 1 tsp sherry vinegar
- 0.5 cup cilantro leaves
- 0.5 cup raw slivered almonds
- Kosher salt and freshly ground black pepper
- 1 Tbsp olive oil
- 2 garlic cloves, peeled and halved
- 1 large poblano pepper, stemmed, and cut into chunks
- 1 large jalapeno, stemmed, seeds removed, and cut into chunks
- 1 medium green bell pepper, cored and cut into chunks
- 0.5 cup water
Adapted from Food & Wine.
- Preheat the oven to 400°F.
- On a large baking sheet combine the bell pepper, jalapeno, poblano, garlic, olive oil, salt, and pepper. Toss to coat and roast in the oven for 25 minutes.
- Toss the almonds on top of the peppers and roast for an additional 6-8 minutes until the almonds are golden brown. Remove from the oven and let cool slightly.
- In the bowl of a food processor fitted with the "S" blade combine the roasted peppers and almonds, cilantro, vinegar, and water. Process to a chunky puree.
- Sauce can be stored in the refrigerator in an airtight container for up to 4 days.
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