Once Upon a Tine
Thursday, February 21, 2008
Butternut Squash Soup
We always have the most amazing squash soup when we go to Tutti Santi's that I made this attempt to duplicate it.
Ingredients: 4 bacon slices, cut into 1/2-inch pieces
1 yellow onion, diced
2 celery stalks, diced
1 bay leaf
1 tsp. chopped fresh sage
4 tsp. kosher salt
1 tsp. freshly ground peppe
2 russet potatoes, peeled and cut into 1/2-inch cubes
1/4 cup white wine
3 cups chicken broth
1 jar (32 oz.) butternut squash puree **
1/2 cup heavy cream
Directions:
In a large Dutch oven over medium heat, cook the bacon, stirring frequently, until crispy, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel. Set aside. Pour off all but 1 Tbs. of the fat from the pan and return the pan to medium heat. Add the onion, celery, bay leaf, chopped sage, the 4 tsp. salt and the 1 tsp. pepper and cook, stirring occasionally, just until the vegetables are soft, 5 to 6 minutes. Stir in the potatoes, cover and cook, stirring occasionally, for 3 minutes. Add the wine and simmer, stirring to scrape up the browned bits, for 1 to 2 minutes. Add the broth and bring just to a boil. Reduce the heat to low and gently simmer until the potatoes are tender, about 12 minutes. Add the butternut squash puree and bacon and simmer for 5 minutes. Stir in the cream and adjust the seasonings with salt and pepper. Remove the bay leaf and discard. Ladle the chowder into warmed bowls and garnish with sage leaves. Serve immediately. Serves 6 to 8. Make-Ahead Tips: Make the soup (withholding the cream) up to 1 day in advance. Cool to room temperature, then cover and refrigerate until just before serving time. When reheating the soup, stir in the cream.
Butternut Squash Puree'
Cut the Squash in half lengthwise. Scoop out the seeds with a spoon and dry them for planting. Place each half of the squash cut side down on a cookie sheet with a little water on the bottom. Bake for 20 minutes at 350 degrees. Remove and let cool. The squash will be soft. Scrape the pulp out with a spoon and put it in a blender or food processor. Add a little buttermilk, salt & pepper and blend until it is a smooth puree".
posted by Jules at 4:46 PM
0 Comments:
Post a Comment
<< Home