SquashMakes a Super Soup
Buttercup Squash ~ A Souper Soup
Many people it seems are afraid of this vegetable. What do I do with it? How do I cook it? What's it taste like? Will the kids like it? Aaaaaaaaaaaaaaaah, what to do? Try this, you'll love it! Buttercup & Leek Soup with Herb Butter
The butternut variety, with a subtle sweet flavor and bright orange flesh, is also delicious and can be used instead. Ingredients For the Herb Butter:
1 shallot, finely chopped (about 2 Tbs.) 1/2 cup dry sherry 16 Tbs. (2 sticks) unsalted butter, room temperature 2 Tbs. chopped fresh chives 1 tsp. Sea salt 1/2 tsp. white pepper For the Soup:
4 cups chopped, well-washed leeks, white part only (about 3 large) 8 cups 1-inch cubes seeded peeled buttercup squash (about 3 medium) 1/2 cup dry white wine 6 cups canned low-salt chicken broth 2 1/2 Tbs. sea salt 1 tsp. white pepper; more to taste Chopped fresh chives for garnish
Preparation: Make the herb butter: Heat a small nonstick sauté pan over medium heat. When hot, add the shallots and heat to release their aroma and lightly toast them, about 30 seconds. Remove from the heat and add the sherry. Set the pan back on the heat and reduce the liquid to 2 Tbs., about 8 min. Let cool. In a small mixing bowl, blend the butter, chives, sherry-shallot mixture, salt, and pepper. Line a baking sheet with parchment or waxed paper and spread the butter 1/4 inch thick to cover about 8x6 inches. Cover and chill. With a small cookie cutter (I use a star) or a knife, cut out 12 small shapes. Wrap in plastic and freeze. Freeze any remaining butter separately for another use. Do-ahead Tip: Butter can be made up to 2 weeks ahead.
Make the soup: Put the leeks in a heavy-based non-aluminum, 8-qt. stockpot. Put the squash over the leeks; add the wine and stock. Cover and bring to a boil. Reduce to a simmer; cook until the squash is fork-tender, about 25 min. Let cool 15 min. Add the salt and pepper; purée in a blender (or food processor).
Do-ahead Tip: Cover soup and refrigerate up to 3 days ahead, or freeze up to 1 week ahead.
To Serve: Defrost the butter shapes. Reheat the soup over low to medium heat, stirring frequently (or in a microwave). Ladle the hot soup into shallow bowls and garnish with herb butter and fresh chives.
Serving size = 1 cup
Nutrition Facts: per Serving Yield: Yields 12 cups (Serves 12) Calories: 226 Fat. Total: 16g Carbohydrates, Total: 16g Cholesterol: 41mg Sodium: 1745mg Protein: 5g Fiber: 4g % Cal. from Fat: 64% Fat, Saturated: 0g
Newsletter
*** Our Featured Sponsors ***
Living Longer & Living Younger
~ Click the Pic ~ Because You're Worth It! ~
|
