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材料

  • 4 med butternut squash, quartered
  • 2 lrg carrots, roughly minced
  • 2 Tbsp. extra virgin olive oil, divided use
  • 1 x white onion, roughly minced
  • 4 ounce pancetta (optional) (bacon, cured in salt and air-dry)
  • 3 c. sake (white wine works, but it's not as much fun)
  • 3 c. vegetable stock
  • 2 c. heavy cream

作り方

  1. Toss squash and carrots together with 1 Tbsp. oil and roast at 400 degrees till squash are tender, about 45 min. Remove skin from squash. Heat remaining oil in large saucepan or possibly stockpot, and saute/fry onion and pancetta till brown. Add in squash and carrots. Add in sake to pan and deglaze, scraping up any browned bits from pan bottom. Cook till most of liquid is gone. Add in stock and cream and simmer uncovered about 1 hour. Carefully transfer to blender and puree. Strain through fine mesh strainer. Return soup to pot; heat till hot.
  2. Note: Soup can be made a day ahead and stored in refrigerator, covered.
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レシピを400ピクセル幅で切り取る (プレビュー)

レシピを300ピクセル幅で切り取る (プレビュー)

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