Roasted Butternut Squash Soup

November 28, 2009

Thanksgiving (or for some Frenchgiving) being upon us, it’s time for a different kind of recipe.

You’ll need

Peel and cut the butternut squash in pieces. Place them on a griddle and put them in the oven (400F) for 30 minutes.

Meanwhile, cut the scallions, the celery. Peel and cut the carrots.

In a large sauce pan, heat one tablespoon of olive oil with the scallions. Then add the celery and the carrots. Mix with a wooden spoon for 10 minutes. Be careful not to burn the scallions.

When the butternut squash are well roasted, add them to the saucepan, and cover with the hot vegetable broth. Simmer for 25 minutes and then mix.

If you have cream and pine nuts, you can add them right before serving. Enjoy.