Wednesday, January 12, 2011

Soup de jour

Winter in Colorado cries for soup.  In the fall, knowing what is to come, I purchase the wonderful winter squash that becomes plentiful that time of year.  A little seasonal effort provides the base for one of my favorite hearty soups when the snow covers the fall leaves and a winter chill fills the air.

To prepare the squash, peel, removed the seeds and cut into 1- to 2-inch chucks.  Place in a roasting pan, coat with a small amount of oil and roast for 1 hour in a 375° oven.  Remove and run through a food mill to puree.  I freeze the pureed squash in 9.5-ounce freezer containers and label.  Then when the snow flies, I pull out of container of squash and make this wonderful soup.  Generally I can make two meals out of a batch served alongside a salad.



Squash Soup

Ingredients

1 Tablespoon canola oil

1 Small onion, chopped

1 Small carrot, peeled and chopped

1 Stalk of celery, chopped

1/3 Cup white wine

1 14.25-Ounce can low-sodium chicken broth

2 Sprigs flat-leaf parsley

1 Sprig fresh thyme

1 Teaspoon whole peppercorns

1 Small bay leaf

1 9.5-Ounce container of frozen butternut or Kabocha squash puree, thawed

Yogurt or sour cream and croutons for garnish (optional)



Directions:

1.     Heat oil in 2-quart saucepan over medium heat.

2.     Add onion and sauté 1-2 minutes.

3.     Add carrot and celery and sauté 1-2 minutes longer.

4.     Add wine, broth, peppercorns and herbs to pan and bring to boil, lower heat and simmer 25-30 minutes.

5.     Add thawed squash and continue simmering another 30-40 minutes over low heat.  Make sure soup does not scorch.

6.     Serve with croutons and yogurt or sour cream



Ingredient note:  If you do not freeze your own squash, most stores carry frozen butternut squash in 10-ounce packages.  If you don’t have fresh herbs, dry does work.





1 comment:

  1. Weird. I just a minute ago got an email from someone else having squash soup for supper. Similar recipe, but one thing that sounded fun was that she added apple cider to sour cream for topping the soup off.

    ReplyDelete