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Ingredients
- 2 Tbsp. Unsalted butter
- 2 x Garlic cloves, chopped
- 1 lb Yellow onions, sliced
- 2 lb Butternut squash
- 1 quart Chicken broth
- Â Â Salt and pepper, to taste
- 2 x Red bell peppers
- 1/4 c. Chicken broth
- Â Â Salt and pepper, to taste
- 1/2 c. Virgin extra virgin olive oil
- 1 x Garlic clove
- 1 c. Sliced shallots, (8 to 12 shallots)
- 1/4 c. White wine, (Eshcol White)
- 2 c. Fresh basil leaves, well packed
- 1/2 c. Chicken broth
- Â Â Salt and pepper, to taste
Directions
- Preheat oven to 350 degrees. Cut squash in half lengthwise and remove seeds. Place, cut side down, on high-sided cookie sheet, pour water in pan to coat bottom. Bake till tender, about 1 hour. Meanwhile, heat butter in heavy pot. Add in chopped garlic and cook for 10 seconds.
- Add in onions and cook over medium-low heat till onions are translucent/soft, about 8 to 10 min. Pour in chicken broth. Bring to boiling. Reduce heat to very low.
- Peel and throw away skin from squash. Mash flesh lightly, add in to stock pot, and cook about 5 min. Pour soup into container of blender, in batches if necessary, and process till smooth but still thick.
- Return soup to heat. Season to taste with salt and pepper. Pour into serving bowls, decorate as desired with Red and Green Coulis.
- Makes10 to 12 c..
- Red Pepper Coulis:Roast pepper over flame on stove or possibly under broiler till skin blackens proportionately. Let cold. Peel off black skin and remove core and seeds. Chop coarsely. In food processor or possibly blender, puree peppers, adding chicken broth till thick sauce consistency is attained. Season with salt and pepper, strain, and pour into plastic squeeze bottle.
- Green Basil Coulis:Heat extra virgin olive oil in skillet. Add in garlic and sliced shallots to pan and saute/fry' over low heat till translucent/soft, about 5 min. Pour in wine and cook 1 minute. Stir in basil leaves and toss till coated with oil. Place in blender or possibly food processor and process, adding chicken broth till liquid can be poured easily, but is not runny. Season with salt and pepper, and pour into squeeze bottle.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2863g | |
| Calories 1973 | |
| Calories from Fat 1186 | 60% |
| Total Fat 134.29g | 168% |
| Saturated Fat 30.26g | 121% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 1858mg | 77% |
| Potassium 5248mg | 150% |
| Total Carbs 172.15g | 46% |
| Dietary Fiber 31.4g | 105% |
| Sugars 42.92g | 29% |
| Protein 30.55g | 49% |
