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.
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