Recipe - Roasted Butternut Sqaush Soup

3 cup Butternut Squash; Chopped
One half cup Orange Juice
1/3 cup Dark Brown Sugar
1 Cinnamon Stick
One fourth cup Sweet Butter
1 cup Leek; Chopped
One half cup Onion; Chopped
1 Granny Smith Apple; Chopped
4 cup Chicken Stock
1/3 cup Heavy Cream
(Optional)
Salt
Freshly Ground White Pepper
One fourth cup Extra Virgin Olive Oil
1 cup Butternut Squash; Diced
One fourth cup Sage Leaves
1/8 cup Italian Parsley
One half cup Canola Oil
6 Sage Leaves

In a large bowl, toss 3 cups of butternut squash, peeled and seeded, cut
into large chunks. Add One half cup orange juice, 1/3 cup dark brown sugar, and
1 cinnamon stick. Pour into roasting pan and cover with aluminum foil. Bake
in a preheated 450 degree oven for 1 hour or until tender. Discard cinnamon
stick, drain and set juice aside.

In a heavy bottom stock pot place One fourth cup sweet butter, 1 cup leeks, white
part only rough chopped, One half cup onion and 1 granny smith apple peeled,
cored and chopped. Cook slowly over a medium flame, stirring frequently
until very tender. Do not allow to color. Add 4 C chicken stock or
vegetable bouillon. Bring to a low boil. Add squash, but not the squash
juice. Cook for five minutes and add the optional 1/3 cup heavy cream and
simmer for about 5 minutes. Cool and puree with a hand blender till very
smooth.

In a nonstick saute pan, over a high flame place One fourth cup extra virgin
olive oil. When it begins to smoke, add 1 cup of butternut squash, minced
into small pieces. Stir until slightly colored. Add the reserved "juice"
from the squash that was made earlier. Cook until all the liquid evaporates
and the squash is lightly glazed. Reserve in a warm place.

Place One fourth cup sage leaves, 1/8 cup Italian parsley and One half cup Canola oil
in a blender with a few ice cubes. Blend at high speed till very smooth.
Pour into a cup and refrigerate.

In a small pan with a little peanut oil, fry 6 large sage leaves till
crispy and drain on paper towels.

Ladle squash "soup" puree into six warm bowls. Sprinkle glazed, minced
squash evenly over bowls, and drizzle about one teaspoon sage oil over
each, and lay one sage leaf on each soup. Serve immediately.

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Recipe by: Good Morning America

Converted by MM_Buster v2.0l.