Using a sharp knife, cut the squash in half.
eachġ to 2 knobs of butter (about 1 to 2 tablespoons each) Sprigs of lavender or rosemary for garnishĤ langoustes (spiny/Caribbean lobsters) thawed-approximately 4 oz. Serves 8 to 10 for an entree (small bowl) or 4 to 6 for a main courseĮquipment: parchment paper, baking sheet, large pot, cheese grater, kitchen scissors, food processor or immersion blender, large frying pan, long kitchen matches, spatulaĢ medium-sized potimarron (Hokkaido squash) or butternut squash*Ģ garlic cloves, peeled, de-germed, and finely mincedĥ cups homemade chicken broth or canned chicken or vegetable stock Veloute de Potimarron* with Flambeed Lobster Tails and a Parmesan Crisp And it was delicious! You can get fancy like chef Sophie and add in the lobster and parmesan crisps, but this soup is also warm, hearty, and nourishing all on its own. Thankfully, this recipe for a roasted squash soup did. In the morning, I’d wake up hungry and I’d run to the store to gather the ingredients and then test whatever I’d come up with, not knowing how it would turn out.
When I wrote THE SECRET FRENCH RECIPES OF SOPHIE VALROUX, I’d stay awake at night, envisioning recipes and tasting the flavors. Don’t forget to check the blog every day this week for more fun and opportunities to win books!ĭay 1: SECOND CHANCE ON CYPRESS LANE by Reese Ryan The Fall Recipe Potluck continues today with another delectable recipe and awesome new book to learn more about.
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