Thursday, December 01, 2005
Squash Soup
Greetings all!
Hope your Thanksgiving holiday was sweet and peaceful and full of family and friends. I also hope Uncle Bert didn't get drunk again and throw a plateful of stuffing at Aunt Minnie.
Isabella had some leftover squash (uncooked) and apples and decided to make one of her favorite dishes, squash soup.
It's easy, it's healthy and it's quick!
Squash Soup, 4 servings
4 Tablespoons unsalted butter
1 medium onion, chopped
1/2 large to medium butternut squash, peeled, seeded and cubed
2 medium carrots, scraped and chopped
2 small to medium tart apples, peeled, seeded and cubed
16 oz. good quality vegetable or chicken stock
1/4 cup heavy cream
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
salt and pepper to taste
slivered scallion for garni
In a 2 quart sauce pan, saute the onions in the butter until soft and golden. Add the squash, carrots and apples. Let them cook in the onion butter mixture for 2 to 3 minutes over medium low heat. Add the stock and gently simmer until all the veggies and the apples are soft.
I have a wonderful appliance--a Braun hand-held emulsifier. I use this to puree the veggies and fruit right in the sauce pan. If you don't own one of these devices, transfer the contents of the pan to a food processor or blender and puree until all lumps are gone.
Return the puree to the sauce pan, add the cream and the spices. Heat through. Serve with scallion garni.
This makes a great first course or a nutritious lunch, served with a hunk of crusty ciabatta bread.
Enjoy!
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Ciao Isabella--
Yes, this is one of my favorite winter soups. Some like it sweet and others savory. I prefer it your way. Hope your Thanksgiving was sweet, too.
Yes, this is one of my favorite winter soups. Some like it sweet and others savory. I prefer it your way. Hope your Thanksgiving was sweet, too.
I have a Braun hand blender, too!
Unfortunately, I cannot handle pureed soups. The texture just kills me.
Unfortunately, I cannot handle pureed soups. The texture just kills me.
When I was on my Sierra Club service trip, our leader fixed a very similar squash soup that was fantastic:
Butternut Squash Soup (serves 8-12)
Ingredients:
• 3-4 large butternut squash
• 2 yellow onions, peeled and chopped fine
• 1 teasp. Minced garlic
• (1) 32 oz carton Organic Chicken broth (or homemade vegetable broth works well)
• 1 T. sugar
• 1 quart half and half cream (or less)
• salt and pepper to taste
• mace and nutmeg (you can substitute cinnamon for mace)
Place squash on foil-lined heavy baking tray with rim; pierce with knife to let steam escape; roast at 425 for approximately 1 hour or more, till done. Test for doneness by inserting sharp knife in center of squash. Skin will brown (don’t worry). Remove from oven and let cool until you can handle without giving yourself 3rd degree burns. (`;
Cut off squash ends; cut squash in half, remove seeds carefully and scoop out the squash flesh and place in large bowl. Discard seeds and skin.
Chop onions and sauté in 2 T. olive oil and butter till soft; add garlic, salt & pepper. Add chicken broth and sugar and simmer for 10 minutes; carefully add roasted squash and simmer for another 15 minutes. Do NOT boil. Cool down to room temperature and mix with a hand-held blender or puree in a blender in batches till all mixture is smooth (no onion chunks). If mixture is too thick, add more chicken broth. Return all pureed squash mixture to soup pot and warm gently; add ½ and ½ and simmer carefully, as not to burn. When hot, ladle in bowl. Sprinkle with mace and nutmeg (go easy); and if you are Rafael, have carefully selected sprigs of fresh Italian parsley to set on side of bowl.
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Butternut Squash Soup (serves 8-12)
Ingredients:
• 3-4 large butternut squash
• 2 yellow onions, peeled and chopped fine
• 1 teasp. Minced garlic
• (1) 32 oz carton Organic Chicken broth (or homemade vegetable broth works well)
• 1 T. sugar
• 1 quart half and half cream (or less)
• salt and pepper to taste
• mace and nutmeg (you can substitute cinnamon for mace)
Place squash on foil-lined heavy baking tray with rim; pierce with knife to let steam escape; roast at 425 for approximately 1 hour or more, till done. Test for doneness by inserting sharp knife in center of squash. Skin will brown (don’t worry). Remove from oven and let cool until you can handle without giving yourself 3rd degree burns. (`;
Cut off squash ends; cut squash in half, remove seeds carefully and scoop out the squash flesh and place in large bowl. Discard seeds and skin.
Chop onions and sauté in 2 T. olive oil and butter till soft; add garlic, salt & pepper. Add chicken broth and sugar and simmer for 10 minutes; carefully add roasted squash and simmer for another 15 minutes. Do NOT boil. Cool down to room temperature and mix with a hand-held blender or puree in a blender in batches till all mixture is smooth (no onion chunks). If mixture is too thick, add more chicken broth. Return all pureed squash mixture to soup pot and warm gently; add ½ and ½ and simmer carefully, as not to burn. When hot, ladle in bowl. Sprinkle with mace and nutmeg (go easy); and if you are Rafael, have carefully selected sprigs of fresh Italian parsley to set on side of bowl.
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