{"id":450,"date":"2011-04-01T18:04:41","date_gmt":"2011-04-01T18:04:41","guid":{"rendered":"http:\/\/mishka.millefiori.net\/?p=450"},"modified":"2015-04-01T14:26:18","modified_gmt":"2015-04-01T14:26:18","slug":"butternut-squash-soup","status":"publish","type":"post","link":"https:\/\/mishka.millefiori.net\/?p=450","title":{"rendered":"Butternut Squash Soup"},"content":{"rendered":"<p><em>(from Enoteca Restaurant in Douglaston, Queens)<\/em><\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<ul>\n<ul>Two butternut squash &#8211; peeled seeded and cubed<\/ul>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul>\n<ul>Two red onions peeled and julienned<\/ul>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul>\n<ul>Four Tbs. Olive Oil<\/ul>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul>\n<ul>Four ounces proscuitto- sliced paper tin and then chopped<\/ul>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul>\n<ul>1 _ quarts chicken broth or stock<\/ul>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul>\n<ul>1 Tbs. Fresh sage &#8211; chopped<\/ul>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul>\n<ul>3 Tbs. Maple syrup<\/ul>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul>\n<ul>Salt and pepper to taste<\/ul>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul>Garnish of roasted pecans<\/ul>\n<p><strong>Procedure<\/strong><\/p>\n<ol>\n<li>Coat the bottom of a soup pot with the olive oil, then place on a medium\/low heat.<\/li>\n<li>Add the onions and slowly cook them for about twenty-five minutes. No color should then be left to the onions.<\/li>\n<li>Add the squash, prosciutto, sage and chicken broth or stock, and simmer slowly until the squash is tender.<\/li>\n<li>Transfer the soup to a blender or food processor and process, slowly adding the syrup, salt and pepper.<\/li>\n<li>When ready to serve, roast the pecans in a 375-degree oven for 10-12 minutes. Garnish.<\/li>\n<\/ol>\n<p>Notes: I baked the squash at 350 for 45 minutes, then chopped it up an skinned it. Much less frustrating that way. Also, this whole recipe seems to take about 2 hours to make.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>(from Enoteca Restaurant in Douglaston, Queens) Ingredients Two butternut squash &#8211; peeled seeded and cubed &nbsp; Two red onions peeled and julienned &nbsp; Four Tbs. Olive Oil &nbsp; Four ounces proscuitto- sliced paper tin and then chopped &nbsp; 1 _ quarts chicken broth or stock &nbsp; 1 Tbs. Fresh sage &#8211; chopped &nbsp; 3 Tbs. &#8230; <span class=\"more\"><a class=\"more-link\" href=\"https:\/\/mishka.millefiori.net\/?p=450\">[Read more&#8230;]<\/a><\/span><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":{"0":"entry","1":"post","2":"publish","3":"author-mishka","4":"post-450","6":"format-standard","7":"category-recipes"},"_links":{"self":[{"href":"https:\/\/mishka.millefiori.net\/index.php?rest_route=\/wp\/v2\/posts\/450","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mishka.millefiori.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mishka.millefiori.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mishka.millefiori.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mishka.millefiori.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=450"}],"version-history":[{"count":6,"href":"https:\/\/mishka.millefiori.net\/index.php?rest_route=\/wp\/v2\/posts\/450\/revisions"}],"predecessor-version":[{"id":991,"href":"https:\/\/mishka.millefiori.net\/index.php?rest_route=\/wp\/v2\/posts\/450\/revisions\/991"}],"wp:attachment":[{"href":"https:\/\/mishka.millefiori.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=450"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mishka.millefiori.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=450"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mishka.millefiori.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=450"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}