RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 697
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| Recipe Name: |
Silky Butternut Squash Soup |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2007-05-06
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| Course: |
Soup |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
Dairy |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
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Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.37
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
If you don?t own a folding steamer basket, a pasta pot with a removable pasta insert works well. Some nice garnishes for the soup are freshly grated nutmeg, a drizzle of balsamic vinegar, a sprinkle of paprika, or Buttered Cinnamon-Sugar Croutons, (see related recipe).
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Ingredients:
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Directions:
To prepare the squash - unpeel it, halve it lengthwise, scrape out the seeds and stringy fibers with a spoon and reserve (about 1/4 cup), and cut each half into quarters.
Heat butter in large Dutch oven over medium-low heat until foaming; add shallots and cook, stirring frequently, until softened and translucent, about 3 minutes. Add squash scrapings and seeds and cook, stirring occasionally, until fragrant and butter turns saffron color, about 4 minutes. Add 6 cups water and 1 1/2 teaspoons salt to Dutch oven and bring to boil over high heat; reduce heat to medium-low, place squash cut-side down in steamer basket, and lower basket into pot. Cover and steam until squash is completely tender, about 30 minutes. Off heat, use tongs to transfer squash to rimmed baking sheet; reserve steaming liquid. When cool enough to handle, use large spoon to scrape flesh from skin into medium bowl; discard skin.
Pour reserved steaming liquid through mesh strainer into second bowl; discard solids in strainer. Rinse and dry Dutch oven.
In blender, puree squash and reserved liquid in batches, pulsing on low until smooth. Transfer puree to Dutch oven; stir in cream and brown sugar and heat over medium-low heat until hot. Add salt to taste; serve immediately.
Makes 1 1/2 quarts. |
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Buttered Cinnamon-Sugar Croutons
(Add to shopping list) :
2 Slices bread, white thick cut
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Directions:
Adjust oven rack to middle position and heat oven to 350 degrees. Remove crusts from bread and cut into 1/2-inch cubes (you should have about 1 1/4 cups). Toss cubes with melted butter. Combine sugar with cinnamon, and toss bread cubes with mixture. Spread cubes in even layer on parchment-lined baking sheet; bake until crisp, 8 to 10 minutes.
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| Nutrition per Serving: |
| Calories: |
335 |
Total Carbs: |
54.7 |
Net Carbs: |
0.0 |
| Cholesterol: |
5.2 |
Fat: |
14.7 |
Protein: |
4.52 |
| Fiber: |
0.00 |
Sodium: |
600.33 |
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