Here is a fantastic soup recipe for a day when you are throwing health cautions to the wind– it is very, very rich and calorie laden, and so yummy that it is hard to eat it in moderation. The flavor profile, with honey, cinnamon and brie sounds sweetly cloying, but the garlic, paprika, cayenne pepper and pancetta add a bit of salty spiciness, and once pureed, it is smooth, colorful and very pretty. This is a great first course soup for a special meal.
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Ingredients
- 5 cups butternut squash peeled, seeded and cubed
- 4 cloves garlic minced
- 3 tbsp. olive oil
- 3 tbsp. honey
- 1 tbsp. fresh sage or 2 tsp. dried
- 1 tsp. paprika
- 1/2 tsp. cayenne pepper
- 1/2 tsp. ground cinnamom
- 1 tsp. salt
- 1 tsp. pepper
- 3 cups whole milk
- 1 cup chicken or vegetable broth
- 12 oz. brie, rind removed
- 2 tbsp. butter
- 4 oz. pancetta or cooked bacon thinly sliced, for garnish,
Ingredients
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Instructions
- Preheat the oven to 400.
- In large bowl, combine butternut squash, garlic, olive oil, honey, sage, paprika, cayenne, cinnamon, salt and pepper. Toss well to combine and transfer to a large baking dish.
- Roast for 20 to 30 minutes or until the squash is tender. Let cool slightly.
- Transfer roasted vegetables to a blender and add the milk and broth. You may need to do this in batches. Puree until smooth.
- Transfer to a soup pot and bring to simmer over medium heat. Stir in the brie and butter and continue stirring gently until melted and smooth.
- Adjust seasonings, and if necessary, thin with a little milk.
- Garnish with pancetta, sour cream or fresh sage.