Roasted Butternut Squash Soup
1 lb. carrots, cut into quarters lengthwise
2 large sweet onions, halved and sliced
2 tbsp. olive oil
5 lbs. butternut squash (2 medium), halved and seeded
6 tbsp. butter
4 cups chix broth
1 cup whole milk, or cream
1. Preheat oven to 400 degrees. Coat a nonstick jelly-roll pan with cooking spray. Put carrot pieces, onions and olive oil in large bowl and toss to coat.
2. Arrange squash halves, cut side up, on the pan. Divide the butter between the two cavities. Spoon the carrot and onions around the squash halves.
3. Roast the vegetables in the oven until tender and golden, 60-90 minutes, stirring the carrot and onion mixture every 30 minutes. Let vegetables cool for 20 minutes.
4. Scoop out the roasted squash flesh from the skins; put squash in a large food processor along with the carrots and onions. Puree this until mostly smooth.
5. Transfer the puree to a large non-stick saucepan and stir in the chicken broth and the whole milk. Bring the mixture to a simmer and let cook about 10 minutes.
6. Spoon the soup into serving bowls and top each with chopped parsley and pepper.
Danny from Ohio