Roasted Squash Soup

By Astrid

Awesome Soup

Ingredients

• 4 Butternut Squash, about 6 lbs total
• Extra virgin olive oil for brushing
• Salt and freshly ground pepper, to taste
• 3 cups chicken stock, plus more as needed
• 3/4 cup chestnut puree
• 1 cup heavy cream
• 1 tsp brandy

Details

Servings 6
Preparation time 120mins
Cooking time 120mins

Preparation

Step 1

Preheat oven to 375F. Cut squash in half, legthwise and remove seeds. Brush squash inside and out with olive oil, and season with salt and pepper. Place squash, cutr side down, on a baking sheet, Using a sharp knife, prick skin in several places. Add enough water to the baking sheet to just cover the bottom. Roast squash until a sharp knife penetrates the flesh easily, about 1 hour.
When squash is cool enough to handle, scoop flesh into a food processor. Working in batches, if needed, puree until very smooth.
Transfer squash puree into a large saucepan and add 3 cups stock. Bring to a boil over medium-high heat, stirring occasionally. Add chestnut puree and 1/2 cup cream and stir to combine. If soup is too thick, add more stock. Season with salt and pepper and keep warm.
In a small bowl, whisk together the remaining 1/2 cup cream and brandy, until frothy. Season with salt and peeper. Ladle soup into warmed bowls and top each with a drizzle of the cream. Serve immedaitely.