butternut squash soup1/8 cup olive oil1 butternut squash, peeled, seeded and cut into 1/2 inch cubes 1 or 2 yams, peeled and cubed 4 carrots, peeled and roughly chopped 2 yellow onions, roughly chopped 2 tbsp oregano 1 tsbp salt pepper to taste 1/2 cup brown sugar 4-5 cups of chicken or vegetable stock Pour oil and 2 cups of stock into a deep roasting pan. Add all vegetables, mix in oregano, salt, and pepper. Sprinkle sugar on top. Cover loosely with aluminum foil and roast for 1 hours at 500 degrees. Puree, adding broth to thin the soup to the desired consistency. Serves 4 to 6. We take no credit: it's Daniel R's most excellent recipe, more or less. |
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