Spicy Vegetable Broth With Caramelized Butternut Squash

Recipe Ingredients

3 tablespoons	45ml	Olive oil
1 tablespoon	15ml	Onion - diced (2/3 cup) (medium)
3		Garlic cloves - chopped
2 cups	474ml	Dry sherry
9 cups	2133ml	Low-sodium vegetable broth
2		Bay leaves
2 teaspoons	10ml	Roughly-chopped fresh thyme
1 teaspoon	5ml	Roughly-chopped fresh sage
1 teaspoon	5ml	Roughly-chopped marjoram
1 teaspoon	5ml	Chile sauce - (to 2) - or to taste
1 teaspoon	5ml	Butternut squash - peeled, diced (medium)
		= (abt 4 to 5 cups)
1 tablespoon	15ml	Brown sugar
1/2 cup	118ml	Crème fraîche
		Fresh sage leaves - for garnish

Recipe Instructions

In large pot, heat 1 tablespoon oil over medium-high heat. Add onion and garlic and cook, stirring often, about 2 minutes. Add sherry and cook over high heat until about 1/4 cup of liquid remains, 8 to 9 minutes. Add broth, bay leaves and chopped herbs. Reduce heat to medium and cook, stirring occasionally, 30 minutes. Season with chile sauce and salt and pepper to taste. Strain soup through fine-mesh seive, return to pan and set aside.

In large skillet, heat remaining 2 tablespoons oil over medium-high heat. Add butternut squash and cook, without stirring, until brown, 3 to 4 minutes. Add brown sugar and toss to coat. Season with salt and pepper to taste and remove from heat.

Return broth to a boil and add squash. Reduce heat and simmer until squash is tender, about 5 minutes. Ladle soup into serving bowls. Drizzle with creme fraîche and garnish with sage leaves. Serve hot.

This recipe yields 8 servings.

Per Serving: 342 Cal; 5g Prot; 16g Total Fat (8 Sat. Fat); 18g Carb.; 41mg Chol; 245mg Sod.; 4g Fiber.

Description:

"This enticing soup says "autumn."

Source:
Vegetarian Times, October 2001

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