Crema de calabaza violín asada

Ingredientes

• 2 tbspvegetable oilAmount2 tbspIngredientvegetable oil
• 2 lbbutternut squashAmount2 lbIngredientbutternut squash,Preparationshould yield 3 cups cooked butternut squash, should yield 3 cups cooked butternut squash
• 2 cupchicken stockAmount2 cupIngredientchicken stock
• 1/2 cupheavy creamAmount1/2 cupIngredientheavy cream
• 1 tbsphoneyAmount1 tbspIngredienthoney
• SaltIngredientSalt and pepper,Preparationto taste and pepper, to taste

Preparación

1. 1

   Preheat the oven to 350°F.

2. 2

   Cut the butternut squashAmount2 lbIngredientbutternut squash,Preparationshoul...: Cut the butternut squashAmount2 lbIngredientbutternut squash,Preparationshould yield 3 cups cooked butternut squash into quarters and drizzle with vegetable oil.

3. 3

   Add a few sprigs of thyme, then sprinkle with saltIngredientSalt and pepper,Preparationto taste and pepper.

4. 4

   Roast for 50–60 minutes, or until the squash is tender and cooked through.

5. 5

   Use a spoon to scoop the cooked squash into a food processor.

6. 6

   Add the chicken stockAmount2 cupIngredientchicken stock to the food processor...: Add the chicken stockAmount2 cupIngredientchicken stock to the food processor and blend until smooth.

7. 7

   Strain the squash mixture to get a smooth squash purée.

8. 8

   In a saucepan over high heat, add the purée and heavy creamAmount1/2 cupIngredientheavy cream.

9. 9

   Bring to a boil.

10. 10

    Reduce heat and simmer for 3 minutes, until the mixture is thickened.

11. 11

    Stir in the honeyAmount1 tbspIngredienthoney.

12. 12

    Ladle soup into bowls and top with pepper.

13. 13

    Serve with a slice of crusty bread.