BUTTERNUT SQUASH SOUP

Makes a meal with cheese, bread, and red wine.

Here is a rich soup which is easy to make and popular with guests. I like this best with cheese, bread and red wine as a winter meal, but you can serve it as a first course. The original recipe came from Food & Wine magazine a couple of years ago.

Ingredients

(Serves 6)

2 Tbsp unsalted butter
1 small onion, chopped
1 tsp rosemary
1 small butternut squash, peeled and cut into chunks
6 cups chicken stock
1 cup heavy cream
1 tsp salt
1/2 tsp freshly ground white pepper
hot pepper sauce
1/2 cup chopped walnuts, toasted

Procedure

Melt the butter over moderate heat in a large heavy saucepan. Add the onion and rosemary. Cook for about 5 minutes until the onion is soft.
Add the squash, chicken stock, cream, salt, pepper and hot pepper sauce. Reduce the heat and cover. Simmer, stirring occasionally, for about 2 hours until the squash is very soft.
Use a food processor or blender to puree the hot soup. Add additional stock if the soup is too thick.
Toast and chop the walnuts. Ladle the soup into bowls and garnish with the walnuts.

Notes

As a variation, you may chop some or all of the walnuts in the food processor or blender while the soup is pureed. This will give the soup a slightly different taste and texture.

Rating

Difficulty: easy.
Time: 15 minutes preparation, 2 hours cooking.
Precision: measure the hot pepper sauce.

Contributor

 
Fred Brehm 
Siemens Research and Technology Laboratories, Princeton, New Jersey, USA 
ihnp4!princeton!siemens!fwb fwb@siemens.com

Recipe last modified: 4 Dec 87

Original header

Path: decwrl!recipes
From: fwb@siemens.com (Frederic W. Brehm)
Newsgroups: alt.gourmand
Subject: RECIPE: Butternut squash soup
Message-ID: <13323@decwrl.DEC.COM>
Date: 10 Jun 88 08:03:41 GMT
Sender: recipes@decwrl.DEC.COM
Distribution: alt
Organization: Siemens Labs, Princeton, New Jersey, USA
Lines: 57
Approved: reid@decwrl.dec.com

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