Ingredients
3 Cups Butternut Squash, cubed
1 Red Bell Pepper, chopped
1 Cup Carrots, chopped
1 Large Shallot, chopped
3 Garlic Cloves, chopped
1 Tbsp. fresh Rosemary, minced
1 Tbsp. fresh Thyme, minced
4 Tbsp. Extra Virgin Olive Oil
3 Cups Chicken Stock (Approx.)
2 Tbsp. Unsalted Butter
2 Tbsp. Heavy Cream
1/2 Tsp. Cayenne Pepper
Salt and Pepper (to taste)
4 Tbsp. Honey
Preparation
Heat a large saucepan to med-high heat. Add olive oil and 1 tbsp. butter. When melted, add all veggies and herbs. Add a little salt and pepper. Toss to coat and saute until veggies are slightly soft, about 6 mins.
Add chicken stock, just until it covers the bare surface of the veggies.
(You may not need all 3 cups of stock.)
Bring to boil, then reduce heat and simmer until veggies are soft, about 15 mins.
When veggies are soft, puree with an immersion blender or food processor until consistency is smooth and silky.
Add honey, butter, cream, and cayenne pepper. Stir until combined. Add more salt and pepper if desired.
Can be made 3 days in advance and can be frozen for up to a month.
Serve alongside a protien or alone, with crusty bread and freshly torn basil.
