Make I Love This Time of Year
A seasonal favorite...too bad we have to wait till the weather cools off before we enjoy it.....or do we? There are so many delicious recipes that almost seem to beg us NOT to make them until the thermometer drops so that we can really dig in and feast! Here is one of them!
Butternut Squash Soup
Ingredients
2 1/4 lb of butternut squash
1 large onion
2 sticks of butter
1 quart of water
3 cups of milk, or as much as needed, warmed (or half milk, half heavy cream)
Salt
1 pinch of cayenne pepper
Directions
Peel the butternut squash, cut in half length ways and scrape the seeds out. Slice the squash with a mandoline as thinly as possible.
Peel the onion, cut in half and slice as thinly as possible.
In a pan large enough to hold all of the ingredients, melt 1 1/2 sticks of the butter over a low heat, being careful not to let the butter burn. Add the onion and butternut squash and sweat off over a low heat for 10 minutes.
Increase the heat, add the water and simmer for 30 minutes, or until the vegetables are completely soft.
Remove from the heat and puree the soup. Pass through a fine sieve, then stir in enough milk to obtain a silky-smooth consistency. Be careful that you do not add too much milk, or the flavor will be diluted.
To finish the soup, whisk in the rest of the butter, check the seasoning and stir in a dash of cayenne pepper. Serve immediately
Garnish with chopped crisp bacon bits, chopped chives, small garlic croutons and finely grated white cheddar.
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