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Butternut Squash Soup
You can substitute pumpkin for the butternut squash.
Serves: 6
I N G R E D I E N T S
1/2 cup
onion; chopped, 1 medium
2 tablespoons butter or margarine
2 cup chicken broth
1 lb butternut squash, pared, seeded and cut in 1"
cubes
2 pears; pared and sliced
1 teaspoon thyme leaves; fresh, snipped
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon coriander; ground
1 cup whipping cream
Ganish
1 pear, sliced
1/2 cup pecans toasted, chopped
For Presentation
Sweetened whipped cream
Ground cinnamon
I
N S T R U C T I O N S
Cook and stir onion in
margarine in 4-quart Dutch oven until tender.
Stir in broth, squash, 2 sliced pears, thyme,
salt, white pepper, and coriander. Heat to
boiling; reduce heat. Cover and simmer until squash is tender, 10
to 15 minutes.
Pour about half of the soup into food processor work
bowl fitted with steel blade or into
blender container; cover and process until
smooth. Repeat with remaining soup.
Return to Dutch oven; stir in whipping cream.
Heat, stirring frequently, until hot. Serve with sliced
pear and pecans.
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Butternut Squash
is a member of the
Curcurbita moschata family that also includes
ponca, waltham, pumpkin, and calabaza. The orange-fleshed winter
squash delivers a flavorful dense flesh.
The butternut squash provides the most value of any squash, dollar for
dollar because it is thin-skinned, has a small cavity with fewer seeds and
less waste than with most other squashes.
Read more...
Butternut Squash Recipe
Collection
Appetizers
Butternut
Squash Soup - Flavored with onion, thyme and coriander. Can be
served as a main course as well.
Butternut Squash Tempura
Thin strips of squash are coated in a light batter and deep fried.
Butternut
Squash Dip
Dip made with squash, goat cheese, garlic and lemon juice.
Main Course
Butternut Squash Gnocchi -
From
Executive
Chef Brandon Miller of Stokes Restaurant and Bar in Monterey,
California.
Butternut Squash
Souffle A
simple souffle spiced with ginger and cinnamon and orange juice.
Butternut Squash with Ancho Chile Puree - Use as a side dish or
a vegetarian entree. Dried ancho chiles are pureed, mixed with cumin and
added to boiled squash.
Roasted Butternut Squash Ravioli with a Sage Brown Butter
Sauce - by Emeril Lagasse
Side Dishes
Roasted butternut squash and sage risotto with pinenuts
- use as a side dish or main course.
Desserts
Butternut Squash Pie
Cooked squash maple syrup, brown sugar,
cream, eggs, cinnamon, nutmeg, cloves.
More
Butternut Squash Recipes
Browse
- our Goumetsleuth butternut squash recipes.
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