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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.


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Copyright 2006 Television Food Network, G.P., All Rights Reserved

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.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved