Loading, Please Wait...
aA
Lake Magazine
     May 19, 2017      #20-138 LK1 0
 
picture1
Butternut Squash Soup

A native of Boston, Owner/Chef Mark Danesi grew up in the restaurant business, helping at his father's popular Italian spot, Barsanti's. After graduating from the University of Denver's Hotel and Restaurant Management School, Danesi returned to Boston and

  • Two quarts chicken stock
  • ​Four butternut squash
  • One-half cup plus two tablespoons unsalted butter, melted
  • Salt and pepper
  • Four cups chopped leeks, white part only
  • One pint heavy cream
  • One-half cup brown sugar
  • One-half teaspoon cinnamon
  • One-half teaspoon fresh ground nutmeg
Pre-heat oven to 400 degrees. Cut butternut squash in half and scoop out seeds. Generously brush butternut squash with one-half cup of butter. Season with cinnamon, nutmeg and sugar. Place squash on roasting pan and cover with foil. Cook about 45 minutes, or until tender. Scoop out pulp and discard rind. 

While squash is roasting place remaining butter in large pot and saute leeks until tender. Add stock and heat to a simmer. Add squash pulp and simmer 10 minutes. Blend your mixture in a Cuisinart and pass through a sieve. Place in saucepan and return to stovetop. Add heavy cream as needed to proper consistency. Heat and adjust seasoning (salt, pepper) to taste. Ladle hot soup into bowls.

Yield: Ten servings.

1 of 1