*  Exported from  MasterCook  *
 
                 SCARAMOUCHE ROASTED BUTTERNUT SQUASH SOUP
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4       lb           Butternut squash
      1/2   c            Melted butter
    4       lg           Onions, peeled & diced
    1                    Leek, white part only
    1                    Rib celery, sliced
    2                    Cloves garlic, chopped
    2       qt           Chicken stock
                         Pinches of nutmeg & thyme
    1       c            Whipping cream
                         Salt & pepper
                         Ground cinnamon
 
   Cut squash in half lengthwise.  Brush with some of the melted butter. Bake
   for 40 minutes in a 400F oven.  Set aside and allow to cool. In a large
   pot, add remaining butter and vegetables.  Cook until soft, but do not
   brown. Scoop squash from shells and discard skins. Add squash to onion
   mixture along with stock. Increase heat and simmer for 5 minutes. Season
   with thyme and nutmeg. Remove from heat. When cooled a bit, puree in
   blender or food processor or press through coarse sieve. Return to pot. Add
   cream and heat almost to boiling.  Garnish with cinnamon, if desired, and
   serve.
  
 
 
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