Here ya go!!!! Splendid Soups page 13
Butternut Squash Soup
Makes 8 cups
Total time: 1 hour
Saute in 2 T. each olive oil and unsalted butter:
1 cup onion, diced
1 T. garlic, minced
2 t. minced fresh sage
1 t. sugar
½ t red pepper flakes (I used less)
1/8 t. ground cinnamon
Stir in; Add:
1/4 cup brandy
8 cups butternut squash, peeled, seeded, cut into 1” chunks
4 cups chicken broth
1 cup dry white wine
Finish with:
¼ cup heavy cream
Salt and pepper to taste
Toast; sprinkle with and broil:
8 baguette slices, toasted
1 cup Gruyere cheese, shredded
Romesco Sauce
Saute onion, garlic, sage, sugar, pepper flakes, and cinnamon in oil and butter in a large pot over medium heat. Cook until onion is soft, about 10 minutes.
Stir brandy into the onion mixture and cook for 1 minute; add the squash, broth and wine. Bring to a boil, reduce heat, partially cover, and simmer until squash is tender, about 20 minutes. Working in batches, puree soup in a blender. Return soup to pot.
Finish soup with cream, salt and pepper. Preheat broiler to high.
Toast baguette slices on a baking sheet under the broiler; sprinkle with cheese, then broil again to melt cheese, 1-2 minutes. Top each serving of soup with a baguette and drizzle with Romesco Sauce.
Do you need the Romesco sauce recipe???
This is a great soup....I made this for me one time when Peter was away...it is delicious.
If this is a TRUE vegetarian lunch, then you should use vegetable broth instead of chicken....but you already know that........HAVE FUN!!!!