Tonight we're invited over to friends for turkey sandwiches following Thanksgiving and a day of frantic shopping. I'm bringing butternut squash soup to round out the meal. Just the right blend of herbs, spice and a splash of cream make this a fall favorite. The secret to any great soup is fresh homemade stock but another trick is to strain off the juices whenever you roast a chicken. Then chill the juices and scape off the fat. The remaining essence resembles gelatin. I freeze this in ice cube portions for a handy way to enhance flavor in soups and sauces. Process the soup in batches (or use a stick blender) to give it a velvety smooth texture. Garnish with chopped sage or chives.
2-3 lbs. peeled, seeded butternut squash cut into small cubes
1 medium onion diced
2 tbls. unsalted butter
1/2 tsp chopped fresh thyme
1/2 tsp freshly grated nutmeg
1/2 tsp freshly cracked white pepper
1 quart chicken stock
1 sprig of sage
1 whole garlic clove
2 tbls heavy cream
salt to taste
Microwave the squash in a large glass bowl covered with plastic wrap for 5 minutes or until squash cubes are tender and easily pierced with a knife. Coarsely mash the squash with a potato masher.
In a heavy dutch oven, heat butter over medium heat and add onions. Cook stirring frequently until translucent. Add the thyme and cook a minute longer. Add the squash and mix with onions. Pour in the chicken stock, add the garlic clove, sage sprig, white pepper and grated nutmeg . Reduce the heat to low, cover and simmer 20-30 minutes. Turn the heat off and let soup sit covered for 1 hour. Remove the whole garlic clove and sage sprigs. Adjust seasoning. Puree in batches. Return to clean pot and heat to simmer. Add cream and heat just before serving. Freezes well.
- Recipes & Random Thoughts
- I have been cooking my way through life for over 50 years, beginning with mud pies as a child. I've turned a corner now and feel a Renaissance in my life. Recipes and Random Thoughts is my personal spin in a blog about how to prepare good food and how it prepares you for life. I want to share with you, honest to goodness food punctuated with perspective from the special memories and moments that have marked my journey.
Saturday, November 24, 2012
Butternut Squash Soup
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