Butternut Squash Soup
with Sage and Pine Nuts
Nothing says Autumn like a hot bowl of squash soup. For this version, butternut squash is perfect because it provides both the soup and the bowl! Once you cut off the trunk of the squash, peel, dice and roast it with some onions & leeks, then purée. For the bowl, scrape out the seeds from the base and roast it like an Acorn squash in the oven until tender. The best part is that you can scrape out pieces of squash from the bowl with the soup! And what a beautiful presentation… Simply fabulous!
Difficulty:
Prep Time: 30 minutes
Cooking Time: 1 hour
Serves 4 people
Ingredients:
4 Tbsp. EVO
1 large Onion, peeled & sliced thin
1 large Leek, white part only, washed & sliced thin
1 ea. Bouquet Garni (5” Leek top, 5 Parsley stems, 3 Sage sprigs,
2 Thyme sprigs, 1 Bay leaf)
4 small Butternut Squash (small bases 4-5” diameter)
1 ½ c. Chicken Stock
1 Tbsp. Sage & Chives, finely chopped
1 Tbsp. Pine Nuts, toasted
Sea Salt & White Pepper
Technique:
-Preheat oven to 350˚F.
-Cut the base of the squash from the trunk. Wash the outside skin thoroughly then use a medium sized spoon or butter curler to scoop out the seeds and inside membrane. (walls should be ½” thick)
-Cook for 45 minutes, then flip over and add 1 tsp. EVO to each bowl. Leave cut side up and return to oven for 10-15 minutes, until tender.
-Meanwhile, peel the trunks of squash and dice into 1” pieces.
-Sweat onions with 1 Tbsp. EVO in a large (4 qt) heavy bottomed pot for 5-7 minutes.
-Remove onions & leeks and wipe out pot.
-Remove bouquet garni, then in two batches, add solid contents to blender with a ladle or two of liquid, cover with lid and a dishtowel.
-Blend starting on low and ascending to high speed for 2-3 minutes, stopping occasionally to scrape down sides.
-Once all the soup is very finely blended, season to taste with salt & pepper and serve in hot squash bowls.
-Garnish with a few toasted pine nuts (5-7 min @ 350˚F until golden) and chopped sage & chives.
Thursday, Dec 15, 2011
