Recipe for Britta’s Soup
Ingredients:
2 tablespoons extra-virgin olive oil
1/2 cup (1/4-inch) diced onion
1/4 cup (1/4-inch) diced celery
1/4 cup (1/4-inch) diced carrot
1 1/2 tsp. cinnamon
Sea salt
Freshly ground black pepper
About 4 cups chicken stock or broth
1 1/2 cups Roasted Winter Squash recipe
1/2 cup half-and-half (optional)
Directions:
Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot, and cinnamon and sauté until soft but not brown, about 10 minutes. Season with salt and pepper.
Add the chicken stock and bring to a boil. Simmer for several minutes. Stir in the squash until smooth; then simmer gently to let the flavors meld, about 10 minutes.
Puree the soup in a blender until smooth. (The soup can be made ahead to this
