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recipe:butternutsquashsoup [2018/11/07 03:58] (current)
john created
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 +====== Butternut Squash Soup ======
 +//with brown butter, sage, and nutmeg creme fraiche //
 +\\
 +\\
 +  * one 3 - 3.5lb butternut squash
 +  * 2 T canola oil
 +  * kosher salt & fresh ground black pepper
 +  * 2 sage sprigs
 +  * 1 c thinly sliced (1/8") leeks, white and light green parts only
 +  * 1/2 c thinly sliced (1/8") carrots
 +  * 1/2 c thinly sliced (1/8") shallots
 +  * 1/2 c thinly sliced (1/8") onions
 +  * 6 cloves garlic, peeled and smashed
 +  * 2 T honey
 +  * 6 c vegetable stock
 +  * 4 T (2oz) unsalted butter
 +  * 1/4 c creme fraiche
 +  * freshly grated nutmeg
 +  * canola oil (if using sage leaves)
 +  * 8 sage leaves or 1 T minced chives
 +  * kosher salt and freshly ground black pepper
 +  * extra virgin olive oil
 +
 +\\
 +Squash
 +  - preheat oven to 350 F, line small baking sheet with aluminum foil (optional)
 +  - cut neck off squash and set aside, cut bulb in half and scoop out and discard seeds
 +  - brush inside with ~1 1/2 t of canola oil, then sprinkle cavities with salt and pepper, and tuck a sprig of sage into each
 +  - place cut side down on baking sheet and roast for about 1 hour, or until completely tender
 +  - remove squash from oven and set aside until cool enough to handle; then scoop out and reserve flesh (discard sage)
 +
 +Base
 +  - using a paring knife or peeler, peel away skin from neck of squash until you reach bright orange flesh
 +  - cut into ~1/2" pieces, making approx 4 c diced squash (will be pureed so irregular is ok)
 +  - put 1 T canola oil in stockpot over med-high heat, add leeks, carrots, shallots, and onions; cook, stirring often for about 6 minutes
 +  - add diced squash, garlic, 1 1/2 t salt, and 1/2 t pepper; cook gently for 3 minutes, reducing heat as necessary to keep garlic and squash from coloring
 +  - stir in honey and cook while stirring for 2-3 minutes
 +  - add vegetable stock, bring to simmer, and cook 10-15 minutes, or until squash is tender
 +  - add roasted squash and simmer gently for about 30 minutes
 +  - blend with immersion or regular blender to desired consistency
 +
 +Presentation
 +  - place creme fraiche in chilled small metal bowl and stir in nutmeg to taste
 +  - whisk until creme fraiche holds a shape, cover and refrigerate
 +  - reheat the soup, adding more vegetable stock if too thick
 +  - heat medium skillet over high heat, when very hot, add butter and rotate skillet over heat as necessary to brown butter evenly, scraping up any bits that settle on bottom
 +  - as soon as foaming has subsided and butter is hazelnut brown, pour into pot of soup (DO NOT OVERCOOK butter, will change from brown to burnt quickly)
 +  - if using sage leaves, heat 1/8" of canola oil in small skillet
 +  - when oil is very hot, add sage and cook for 30-45 seconds, turning leaves to crisp them on both sides
 +  - when bubbling stops, moisture in leaves will have evaporated and they will be crisp
 +  - drain on paper towels and sprinkle with salt
 +  - serve soup with a dollop of creme fraiche, black pepper, and 2 sage leaves per bowl or some minced chives, as well as a little olive oil on top
 +
 +
 +\\
 +  Serves: X      Total cook time: X
 +  Source: X
 +
 +
 +
 +\\
 +\\
 +{{tag>​food soup squash}}
  
recipe/butternutsquashsoup.txt ยท Last modified: 2018/11/07 03:58 by john