Preheat oven to 400-degrees. Peel and cut butternut squash Into cubes and toss with a little olive oil. Place on a baking Sheet and roast in oven until tender. Cut acorn squash in Half lengthwise and rub with a little olive oil. Lay face Down on baking sheet and bake in preheated oven for 30-40 minutes or until tender. Remove from oven and let cool. Scoop meat from acorn squash and set aside. The squash can be cooked and cooled overnight or well in advance of the soup preparation.
In olive oil sauté carrots, celery and onion in a medium Sized stock until tender. Add garlic, salt & pepper and Chipotle seasoning and sauté an additional 2-3 minutes. Add the cubed butternut squash and the meat of the Roasted acorn squash to the pot with vegetables. Add Vegetable broth and bring to a boil. Reduce heat and Simmer for 30 minutes. Add heavy cream and stir to Blend and return to low heat until ready to serve.
Place the garnishes in small serving bowls on the table and Allow guests to garnish their soup.
*If you prefer a smoother soup use an immersion blender or food processor to puree the soup before adding cream.
Questions? Email Julie Levanway.
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