Ingredients

Butternut Squash Soup - 2/5/1999
2 medium sized butternut squash	3 medium carrots
2 celery sticks	1 large onion
5 shallots	2 garlic cloves
1 bunch of thyme	2 bay leaves
1 cinnamon stick	Black peppercorns
3 1/2 Tbl. olive oil	Salt and pepper to taste
3 1/2 quarts vegetable or chicken stock

Directions

Cut and seed the squash. Dice into pieces and season with salt, pepper and 2 1/2 Tbl. olive oil. Roast in oven at 350 degrees for 20-40 minutes until tender. Place thyme, bay leaves, cinnamon stick and peppercorns in a piece of cheesecloth. Tie into a ball. Add finely chopped carrots, celery and onion to 1 Tbl. hot olive oil. Add garlic and shallots. Cook until juices "sweat" out of the vegetables. Add roasted squash and vegetable or chicken stock. Bring to a boil and simmer 10-15 minutes. Drop in bag of herbs. Simmer 30 minutes. Remove from heat. Take out herb bag and strain soup. Add solid portion to a food processor. While blending, add strained broth a little at a time until texture is smooth. Add salt and pepper to taste. Optional: Top each bowl with shredded Perigord truffles. Serves 8.

Recipe from Astolfo Rueda, Virazon Restaurant

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