When you crave a hearty soup this winter, try this recipe from Vicki Lee’s Bakeshop: a full-service bakeshop, café, and catering company in Cushing Square. Vicki Lee’s uses locally sourced produce, seafood, and meats, and serves Farm-to-Table dinners during the peak growing months.
|1½||pounds butternut squash, peeled, seeded, cut into 1-inch dice|
|1||large yellow onion, 1-inch dice|
|2||large carrots, peeled, 1-inch dice|
|1||large stalk celery, 1-inch dice|
|2 qts||vegetable stock|
|2 T||canola oil|
|salt & pepper to taste|
|½ c||heavy cream|
|1 t||grated nutmeg|
|1 c||brown sugar|
|2 T||toasted, sliced almonds|
Preheat oven to 375° and toss diced butternut squash in one tablespoon of the canola oil, and season with salt and pepper. Lay squash on a baking sheet and roast for 20 minutes or until the edges are browned and it is fork tender.
While the squash is roasting, heat a stockpot over medium heat and sautÃ© the onions, carrots, and celery in the remaining canola oil. SautÃ© for about 10 minutes until vegetables are soft, and season with salt and pepper. Add roasted squash to the vegetables and add the vegetable stock.
Bring soup to a simmer and cook for 30 minutes. Remove from heat. Working in batches, puree the soup in a blender until smooth. Return the pureed soup to the stockpot and bring back to simmer.
Add the heavy cream, nutmeg, cinnamon, and brown sugar. Stir to combine and check seasonings, adjusting if necessary. To serve, ladle into soup bowls and sprinkle some toasted almonds in the center of each bowl.