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Roasted Butternut Squash Soup with White Wine & Toasted Pine Nuts
KITCHEN GATHERINGS16Ingredients
105Minutes
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Ingredients
US|METRIC
6 SERVINGS
- 3 lb. butternut squash
- 1 Tbsp. olive oil
- salt (for sprinkling on squash when roasting)
- black pepper (freshly ground, for sprinkling on squash when roasting)
- 3 cups chicken stock (I use store bought paste to make the stock)
- 3/4 cup shallots (chopped)
- 1 sprig fresh thyme (about 1.5 teaspoon, use the leaves)
- 5 garlic cloves (1.5 tablespoon, smashed and minced)
- 2 Tbsp. butter
- 1 tsp. honey
- 1/2 tsp. salt (or to taste)
- 1/4 cup white wine
- 1 pinch nutmeg
- 1 tsp. fresh thyme leaves
- 6 tsp. heavy cream (for swirling on top of soup when serving)
- 2 Tbsp. pine nuts (toasted, for sprinkling on top when serving)
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