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Butternut Squash Soup with Roasted Red Pepper and Green Basil Coulis

2 Tbsp. unsalted butter
2 garlic cloves, minced
1 lb. yellow onions, sliced
2 lbs. butternut squash
1 qt. chicken broth
salt and pepper, to taste

2 red bell peppers
1/4 cup chicken broth
salt and pepper, to taste

1/2 cup virgin olive oil
1 garlic clove
1 cup sliced shallots (8 to 12 shallots)
1/4 cup white wine
2 cup fresh basil leaves, well packed
1/2 cup chicken broth
salt and pepper, to taste

Preheat oven to 350 degrees. Cut squash in half lengthwise and
remove seeds. Place, cut side down, on high-sided cookie sheet,
pour water in pan to coat bottom. Bake until tender, about 1 hour.
Meanwhile, heat butter in heavy pot. Add minced garlic and cook
for 10 seconds. Add onions and cook over medium-low heat until
onions are translucent, about 8 to 10 minutes. Pour in chicken
broth. Bring to boiling. Reduce heat to very low. Peel and discard
skin from squash. Mash flesh lightly, add to stock pot, and cook
about 5 minutes. Pour soup into container of blender, in batches
if necessary, and process until smooth but still thick. Return soup
to heat. Season to taste with salt and pepper. Pour into serving
bowls, decorate as desired with Red and Green Coulis. Makes 10 to
12 cups.

Red Pepper Coulis:

Roast pepper over flame on stove or under broiler until skin blackens
evenly. Let cool. Peel off black skin and remove core and seeds.
Chop coarsely. In food processor or blender, puree peppers, adding
chicken broth until thick sauce consistency is attained. Season
with salt and pepper, strain, and pour into plastic squeeze bottle.

Green Basil Coulis:

Heat olive oil in skillet. Add garlic and sliced shallots to pan
and saute' over low heat until translucent, about 5 minutes. Pour
in wine and cook 1 minute. Stir in basil leaves and toss until
coated with oil. Place in blender or food processor and process,
adding chicken broth until liquid can be poured easily, but is not
runny. Season with salt and pepper, and pour into squeeze bottle.


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