Ingredients: |
Ingredients: Roasted WInter Squash Recipe:
About 3 lb. butternut squash
Gray Salt
Freshly ground black pepper
1/2 c. (1 stick) unsalted butter
2 T. finely chopped fresh sage leaves
2 T. granulated sugar
1/4 c. balsamic vinegar
1/4 c. dark unsulfured molasses
2 tsp. Toasted Spice Rub
Soup:
1 T. olive oil
1/2 c. (1/4 inch) diced onion
1/4 c. (1/4 inch) diced celery
1/4 c. (1/4 inch) diced carrot
1 cinnamon stick
sea salt, preferably gray salt
Freshly ground black pepper
About 4 c. chicken stock
1/3 tsp. ground toasted coriander, optional
1 1/2 c. Roasted Winter Squash (see directions)
1/2 c. half and half, optional
To serve:
1/4 c. mascarpone cheese, optional
2 T. toasted pumpkin seeds, optional
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Directions: |
Directions:Roasted Winter Squash:
Preheat oven to 400º. Peel the squash with a vegetable peeler. Halve lengthwise, discard the seeds, then cut in 1-inch dice. Place in a large bowl and season with salt and pepper.
Heat the butter in a medium skillet over medium high heat. When the butter ceases to foam and has turned a light brown, pull the pan off the heat and immediately add the sage, sugar, vinegar, molasses and toasted spice rub. Mix well and let simmer over medium-low heat for 1 to 2 minutes to meld the flavors. Pour the vinegar mixture over the squash and toss well, then transfer to heavy rimmed baking sheet or baking dish large enough to hold the squash in a single layer. Place in oven and roast, tossing at least once, until very tender and caramelized, about 45 minutes to 1 hour. Set aside until cool enough to handle but still warm, so the liquids are not runny.
Working in batches, transfer the warm squash and all the cooking liquids to a food processor and process until smooth.
Soup:
Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot and cinnamon stick and saute until soft but not brown, about 10 minutes. Season with salt and pepper.
Add the chicken stock and the coriander, if using , and bring to a boil. Simmer for several minutes. Stir in the squash (see winter squash recipe) until smooth, then simmer gently to let the flavors meld, about 10 minutes. Discard the cinnamon stick.
Puree the soup in a blender until smooth. ( The soup can be made ahead to this point, cooled, covered, and refrigerated for several days) It will thicken as it cools and may need thinning with stock or water when reheating.)
Return the soup to the pan and reheat gently. Add the half and half, if using. Adjust seasoning with salt and pepper. Keep warm until service.
To serve:
Ladle the soup into serving bowls. Garnish evenly, with the cheese and pumpkin seeds, if desired |
This recipe for Roasted Butternut Squash Soup is from