Butternut Squash Soup

You all, by now, are aware of my ongoing love affair with all things Williams-Sonoma. I was asked by a friend to locate a recipe for Butternut Squash Soup and immediately I went to a page flagged in this book, Soup fo Supper, I got shortly after I was married. I love so many of the recipies in this book so much so that I urge you soup lovers to go on out and get a copy for youselves. I have adapted Mr. Williams recipe because I do not want to be sued!

Prep time 30 minutes plus 1 1/4 hours for baking squashes
Cooking time 20 minutes

Ingredients:
2 large butternut squashes, 1 1/2 – 2 lbs each
6 tbs. butter
2 onions, chopped
8 fresh sage leaves (if usig dried sage, use half)
6 cups of chicken or vegetable stock (I liked the boxed organic varieties, but not the low sodium ones)
salt and pepper to taste
pinch of dark brown sugar to taste

Preheat oven to 400 degrees

Bake squashes on a baking sheet and roast until they are soft to the touch. Much like a baked potato, these big veggies can explode, so poke with a fork a few times. After an hour the squash should be cooked enough so the skein peeles away easily. Scrape off seeds and fibers, and place the pulp in a bowl and set asside.

In a saucepam over low heat melt the butter, add onions and half of the sage. Cook until the onions are translucent — about 10 minutes. Add the squash and the stock, turn the heat to high and bring to a boil. Reduce heat and simmer for a few minutes.

If you have an immersion blender you may puree the soup right in the pan. If not remove the soup in smaller batches and place in food processor until wll pureed. NOTE: If the soup is too hot the soup will escape through food processor so be sure to let it cool somewhat! After all has been blended reheat over med-low heat. Season with salt and pepper. If a sweeter flavor is desired, add a touch of brown sugar. A drizzle of Marsala Wine or Sherry will add another dimension to the soup.

Ladle into bowls and serve immediately.

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