Butternut Squash Soup

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2 lbs. carrots, large
4 lbs. butternut squash, peeled and chopped into large chunks
4 cups vegetable stock
1/2 tsp. white pepper, freshly ground
4 oz. fresh basil, minced or finely julienned
1/2 cup sour cream
Preheat oven to 350°. Trim root ends from carrots; peel squash.

Roughly chop carrots and squash and place in shallow roasting pan; roast until vegetables are completely soft and juices and sugars are oozing into the pan. Remove from oven and cool until still quite warm to touch, but not too hot to handle. 

Process squash and carrots with a food mill and/or ricer. Place in blender and purée until completely smooth and the texture of heavy cream. Be sure to include the juices and sugars that have accumulated in the pan. 

Combine purée, stock, and pepper; simmer for 2–3 hours at very low heat in a stock pot or in a slow cooker at its lowest setting. Because of its delicacy, this soup should never reach a full boil. 

Remove from heat and refrigerate overnight. (This allows the flavors to “meld”.) 

Reheat soup over low heat just prior to serving and garnish with basil and a small dollop of sour cream.

: Charles Nyström Sublett

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