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RECIPE OF THE MONTHRestaurant MASA Chef/Owner Philip Aviles Cinnamon Roasted Butternut Squash Soup 1 Large yellow onion (diced) 1 Carrot (diced) 2 stalks Celery (diced) 5 Granny Smith apples (Peeled, cored and quartered) 5 Garlic cloves (Peeled) .5 cup butter .5 cup Olive Oil 2 tbls Kosher salt 1 Butternut squash (Peeled, Seeded, and cut into large pieces) 1 pinch Ground Cinnamon 1 pinch Ground Nutmeg 1 pinch Chile Powder Salt & Pepper too taste 3 oz Olive oil 10 Fresh Sage leaves 2 oz Butter Combine first 8 ingredients (through kosher salt) and sweat in a Stock Pot covered for 45min. Toss squash with oil and seasoning (the following five ingredients through Olive Oil) and roast in a 400 degree oven until tender Add squash mixture to the Stock Pot and cover with water Let simmer for 20 minutes Blend the soup and return to the Stock Pot - set aside In stainless steel skillet heat butter until it starts to brown, immediately add sage and turn off the heat. Toss the sage in the butter allowing it toast Put both the butter and sage in the pot with the soup Let sage steep for 30 minutes before straining Serve Yield 4-6 servings
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