Cut butternut squash in half and scoop out the seeds. Fill a casserole dish with 1-2” of water and lay the halves skin side facing up. Bake at 400 degrees for 40 minutes. Squash will be tender and the skin will be puckering. When done remove the squash and scoop out the flesh. Place in a food processor or blender and purée until smooth using a small amount of the water, breast milk or formula. *Basil, oregano or rosemary.
FAMILY RECIPE: Butternut Squash Soup
1 lb Cleaned Butternut Squash cut in to one inch cubes
1 ec Stalk of Leek, cut length wise and across cleaned very well
3 ec Shallots peeled chopped
4oz Celery Root peeled and cut in one inch cubes
2oz Olive Oil
Sea Salt to taste
Crispy Goat cheese
4 oz Fresh Goat Cheese
1 Cup Bread Crums
½ Cup AP Flour
2 Cups Olive Oil
Method of Preparation:
In a hot pot put the olive oil then the butternut nut squash until a little brown then add the shallots, leeks, celery root. Cook until the shallots and leeks are soft. Then add the water cook for 10 minutes strained the liquid from the solid. Place the solid vegetables in a blender and add the liquid until smooth.
While the soup is cooking shape the the goat cheese in to a ball then coat with flour the the egg and last the bread crumbs.
Bring the olive oil up to 325 f and fry the cheese until golden brown.
Plate the soup in a bowl and place the goat cheese in the middle of the bowl in the soup.