Ingredients: |
Ingredients: 1 med butternut squash, halved lengthwise & seeded
Extra-virgin olive oil
Kosher salt
1 Tbsp coriander seeds
1 Tbsp whole black peppercorns
3 sprigs thyme
6 cloves garlic, roughly chop
2 small onions, roughly chop (2 cups)
⅔ cup dry white wine
5 cups chicken stock or low-sodium chicken broth
Pinch nutmeg, + more if needed
Pinch cayenne pepper, + more if needed
1 cup heavy cream
4 Tbsp unsalted butter
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Directions: |
Directions:Preheat oven to 450°.
Rub the squash with olive oil and 1 tsp salt. Lay the squash cut-side down on a sheet pan and roast until soft all the way through and easily pierced with a fork, about 40 min. Set aside to cool. Once cooled to the touch, scoop the squash out of its skin and set aside.
Using a piece of cheesecloth, make a sachet: Create a pouch around the coriander, peppercorns, and thyme then tie the pouch with butcher's twine or string.
Heat ½ Tbsp olive oil in a large pot over medium heat. Add the garlic, onions & 2 tsp salt; cook, stirring occasionally, until the onions are soft and transparent but not browned, 5-10 min. Add the roasted squash and wine and bring to a simmer, scraping up the browned bits from the bottom. Cook, allowing the liquid to reduce, about 2 min. Add the stock, sachet, nutmeg, and cayenne. Stir well and return to a simmer. Cook until the garlic, onions, and squash can be easily mashed, 20-30 min. In the last minute of cooking, stir in the cream. Remove from the heat and discard the sachet.
Working in batches, blend the soup using a blender. When working with hot liquids, only fill the blender about halfway each time. Add 1 Tbsp of the butter to the blender with each batch. Close the lid securely and cover the hole in the lid with a kitchen towel or the closure attachment to prevent splashes. At the start of each batch, begin at a low speed and slowly increase the speed until the soup becomes smooth. Return each batch of soup to the pot.
Taste and adjust the seasoning with additional salt, nutmeg, and cayenne as needed. |
This recipe for Butternut Squash Soup is from