Chef Nick's Roasted Butternut Squash Soup - WSMV News 4

Chef Nick's Roasted Butternut Squash Soup

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Serves 4-6

1 Large butternut squash, cubed (about 6 cups)

4 Medium shallots, diced

8 Fresh sage leaves

1 Tablespoons olive oil

4 Tablespoons butter

Freshly grated nutmeg to taste or 1/8 tsp if already grated

4 Cups chicken or veggie stock

Salt and pepper to taste

Preheat oven to 425 degrees. Peel and dice squash into one inch cubes. Toss cubed squash with olive oil and transfer to a sheet pan. Roast squash in oven till tender and slightly browned on the edges. While squash is cooking, melt butter in a saucepot over medium heat. Sautee' diced shallots in butter till translucent. Remove squash from oven and add to saucepot with shallots. Add ½ of chicken stock to pot with squash and puree with stick mixer or remove and puree in blender or food processor. Add more stock if soup is too thick. Add grated nutmeg, salt and pepper and garnish with fresh sage leaves. For a richer version add heavy cream or mascarpone cheese to soup.

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