Food Network: Roasted Butternut Squash Soup with Amaretti Cookies

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Roasted Butternut Squash Soup with Amaretti Cookies
Recipe courtesy Tyler Florence

Ingredients
2 (2 pound) butternut squash, halved lengthwise,
seeded
Vegetable oil
1/4 pound amaretti cookies
1/2 cup olive oil
1/4 bunch fresh sage
1 onion, sliced thin
4 cups chicken stock, either homemade or store-bought
Pinch of grated nutmeg
Salt and freshly ground black pepper

Instructions
Preheat oven to 375 degrees F. Grease a 13 by 9 by
2-inch glass baking dish with vegetable oil. Place squash cut side up in prepared
dish. Pierce each squash half several times with toothpick or skewer. Bake until
squash is tender, about 45 minutes.

While the squash is cooking, use a handheld mixer with the chopping attachment to
pulse the cookies until roughly chopped. Set aside.

In a large pot, bring the olive oil up to almost smoking. Quickly cook the sage
leaves until crisp. Remove and reserve the sage, and saute the sliced onion. When
the squash is done cooking, using a large spoon, scrape squash into the pot;
discard peel. Add 3 1/2 cups chicken stock and nutmeg and puree until smooth, add
additional stock to reach desired consistency. Stir soup over medium heat until

heated through. Season to taste with salt and pepper. Ladle soup into bowls. Top
with crushed amaretti; garnish with sage leaves.