butternut squash soup
The weather has been cooler and less humid the past few days, with temperatures dipping down to around 60 at night. This is put me in mind of all the great autumn foods I love, among which is the very versatile butternut squash.
The following soup is very easy and delicious and can easily be adapted even for dinner guests who are vegans (see parenthetical ingredients). There is no stock in this soup since meat-based stocks too easily overpower the flavor of the squash and shallots. One could substitute thinned vegetable stock for the water, but water works just fine.
soup
2 medium butternut squash, peeled, seeded, and cubed
5 diced shallots
3 cloves minced garlic
salt and pepper to taste
4-5 tablespoons unsalted butter (or olive oil)
1/2 cup heavy cream (or soy milk pureed with enough silken tofu to give the consistency of cream)
In a saucepan or stock pot large enough for the squash to layer the bottom, saute the squash, shallots, garlic, salt, peppeter, and bayleaf in the butter or oil over medium heat, stirring occasional, for 5 minutes or until the shallots are transluscent and the squash is just beginning to brown.
Add enough water to just cover the mixture and bring to a boil. Simmer over low heat, stirring occasionally, for 25-30 minutes, until squash is tender. Add a bit more water if necessary. At the end of the cooking process, add the cream or soy milk mixture. Heat through and discard bay leaf.
In a food processor or blender, puree the mixture in several batches and return to the saucepan or stock pot. If the mixture is too thick, add a bit more water or cream. Bring just to boiling and simmer until heated through. Correct seasoning if needed.
toasted hazelnut cream
1/3 cup ground hazelnuts
1 cup heavy cream (or silken tofu pureed with enough soy milk to give the consistency of crème fraîche)
Beat cream until about the consistency of crème fraîche. Grind hazelnuts coarsely and lightly toast in a pan over medium heat until fragrant and just beginning to brown.
Serve soup in bowls, garnished with a dollop of the cream and sprinkled with ground hazelnuts.
The following soup is very easy and delicious and can easily be adapted even for dinner guests who are vegans (see parenthetical ingredients). There is no stock in this soup since meat-based stocks too easily overpower the flavor of the squash and shallots. One could substitute thinned vegetable stock for the water, but water works just fine.
soup
2 medium butternut squash, peeled, seeded, and cubed
5 diced shallots
3 cloves minced garlic
salt and pepper to taste
4-5 tablespoons unsalted butter (or olive oil)
1/2 cup heavy cream (or soy milk pureed with enough silken tofu to give the consistency of cream)
In a saucepan or stock pot large enough for the squash to layer the bottom, saute the squash, shallots, garlic, salt, peppeter, and bayleaf in the butter or oil over medium heat, stirring occasional, for 5 minutes or until the shallots are transluscent and the squash is just beginning to brown.
Add enough water to just cover the mixture and bring to a boil. Simmer over low heat, stirring occasionally, for 25-30 minutes, until squash is tender. Add a bit more water if necessary. At the end of the cooking process, add the cream or soy milk mixture. Heat through and discard bay leaf.
In a food processor or blender, puree the mixture in several batches and return to the saucepan or stock pot. If the mixture is too thick, add a bit more water or cream. Bring just to boiling and simmer until heated through. Correct seasoning if needed.
toasted hazelnut cream
1/3 cup ground hazelnuts
1 cup heavy cream (or silken tofu pureed with enough soy milk to give the consistency of crème fraîche)
Beat cream until about the consistency of crème fraîche. Grind hazelnuts coarsely and lightly toast in a pan over medium heat until fragrant and just beginning to brown.
Serve soup in bowls, garnished with a dollop of the cream and sprinkled with ground hazelnuts.
0 Comments:
Post a Comment
<< Home