Lionhouse butternut squash soup

Name: Lionhouse butternut squash soup
Total time: 3600 s
Yield: 4-6 servings
Cuisine: American
Ingredients: 2 lbs butternut squash, diced; 2 lbs baby carrots; 1 small onion, diced; 2 cloves garlic, minced; 1 rib celery, chopped; 1/4 c brown sugar; 4 c heavy cream; 1 tsp sugar; pinch ground cloves; pinch cinnamon; 1 c butter; 3-4 tsp olive oil

Mike Marshall @mikemarshall

From the kitchen of The Roof restaurant in Salt Lake City, Ut.

Mike Marshall @mikemarshall

From the kitchen of The Roof restaurant in Salt Lake City, Ut.

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Ingredients

60 minutes

4-6 servings

2 lbsbutternut squash, diced
2 lbsbaby carrots
1small onion, diced
2 clovesgarlic, minced
1rib celery, chopped
1/4 cbrown sugar
4 cheavy cream
1 tspsugar
pinchground cloves
pinchcinnamon
1 cbutter
3-4 tspolive oil

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Steps

60 minutes

1

If cubed, drizzle oil on squash and carrots spread on sheet pan. Spinkle brown sugar and butter onto veggies and bake in 450° oven for 30-40 minutes. Stir and turn half way through. If squash is whole, cut in half, drizzle oil and cook for 10-15 min,add carrots and cook for 40-60 minutes or until fork tender. Let cool slightly.
2

In soup pot, melt 1/2 c butter, saute onion, and celery until translucent, add garlic for the last 4 minutes or until fragrant.
3

If cooked whole, scoop squash from hull and add to pot
4

Add squash and carrots to pot and puree with immersion blender or add to countertop blender. With everything in the pot on medium heat, slowly add cream and sugar. Add clove, cinnamon, salt and pepper to taste.
5

If you want a thicker soup, add a cornstarch slurry. If you prefer it thinner, add milk, chicken, or vegetable broth.