Thursday, November 27, 2008

squash soup

This recipe was adapted from Butternut Squash and Sage Soup with Sage Breadcrumbs, by Bon Appetit, February 2008.

Previously, we had roasted and scooped the flesh from some butternut squash and sugar pie pumpkins. I defrosted the frozen Ziplocs of it two days before I made the soup.

2 Tbsp butter
1 large yellow onion, chopped
3 Tbsp fresh Italian parsley, chopped
12 leaves fresh sage, chiffonade
3 cups butternut squash
1 cup pumpkin
1 Tbsp sea salt
1 garlic clove, minced
5 cups vegetable stock
1/2 cup heavy cream

Melt the butter in a large pot over medium high heat. Add onions, parsley, and sage and saute until onions are softened, about 5 minutes. Add squash and salt. Saute until squash softens and onions are golden, about 6 minutes. Add garlic and stir 1 minute. Add 5 cups stock and bring to boil. Reduce heat and simmer until squash is very soft, about 25 minutes. Remove from heat and allow to cool slightly.

Working in batches, puree soup in blender until smooth. Return soup to pot and add the heavy cream. Season with pepper and more salt, if desired.

4 Tbsp butter
12 leaves fresh sage, chiffonade
1/2 cup lightly salted breadcrumbs
1/2 cup panko breadcrumbs

Melt the butter in a pan. Add the breadcrumbs and sage and cook until crisp, stirring frequently, about 10 minutes.

The soup was made the night before Thanksgiving and reheated on the stove while I made the breadcrumbs.

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