About Me

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

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.

No comments:

Post a Comment