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Roasted Butternut Squash Carrot Soup with Fried Brussel Sprouts

The most wonderful part of going out to eat is to bring the menu ideas home. Last night, I feasted on pesto, wilted spinach cousous, panko crusted flounder with lobster cream sauce, and fried brussel sprouts. 

I knew I had to recreate the brussel sprouts at home; they were addictive! I also saw a beautiful butternut squash soup listed that I did not order and new I wanted to try my hand at a decadent and creamy homemade version. It does not disappoint. Roasting the veggies adds a brilliant depth of flavor to the soup, and adding the insanely delicious brussel sprouts with classic fried sage and delicate shards of parmesan makes for the ultimate wintertime soup. Enjoy!

4 carrots, diced
1 large butternut squash, peeled and diced
2 sweet onions, diced
4 garlic cloves
1 bunch sage
1 pound brussel sprouts, cut in half
1/4 cup heavy cream
2 cups chicken stock
Olive oil
Vegetable oil
salt and pepper

Preheat the oven to 400 degrees F. Toss the squash, carrots, onions and garlic in olive oil, salt and pepper. Roast in the oven for 45 minutes until golden brown and cooked through.

Place the squash, carrots, onions, garlic and chicken stock in a high powered blender and process until smooth. Add to a stock pot on the stove over medium heat, and simmer for 20 minutes. Add the heavy cream at the end of cooking and adjust for seasoning.

While the soup simmers, fry the brussel sprouts and sage. Heat a pan of oil 1 inch thick to 350 degrees. Add the sprouts in batches, then remove to paper towel lined plates to allow the excess oil to drain. Salt to taste.

Serve the soup with brussel sprouts and sage placed on top, shards of parmesan and bread rolls on the side. Enjoy!


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