Sunday, October 17, 2010

Roasted Butternut Squash Soup with Crème Heart Swirls

This recipe is modified slightly from a cookbook we got for our wedding (Bride & Groom First and Forever Cookbook by Mary Corpening Barber and Sara Corpening Whiteford). I've been wanting to make it but always forget about it when the fall season arrives. It takes awhile to prepare, but is very well worth it. It's a sweet soup and is perfect for fall! My crème swirls don't look like hearts, but it's a nice touch anyways.

·1 2½ lb butternut squash (3 cups, cooked)
·1 TBS extra virgin olive oil (EVOO), plus extra for brushing
·1 TBS unsalted butter
·1 medium onion, chopped
·½ tsp sea salt, plus more to taste
·Freshly ground pepper
·3 TBS Simply Apple Juice (you can also use apple cider or brandy)
·28 oz. chicken broth
·¾ cup evaporated milk
·Dash of nutmeg
·1 TBS sour cream

Preheat oven to 375˚. Cut the squash in half, lengthwise. Brush the flesh (inside of the squash) with EVOO, and place face-down on a roasting pan. Check the squash after 35 to 45 minutes, though it could take over an hour. When the squash is very soft and yields to the torch, remove from the oven and let cool enough to handle, about 20 minutes.

Meanwhile, melt the EVOO and butter to a medium skillet over medium heat. Add the onion and cook until soft and translucent, about 10 minutes, stirring frequently. Be careful that the onion does not color at all. Sprinkle with sea salt and freshly ground pepper. Add the apple juice and cook until the liquid evaporates. Remove from heat.

Once the squash has cooled, remove the seeds, and scoop out the squash flesh, discarding the skin. Place in a small bowl. You will need 3 cups of butternut squash; reserve any extra for later use.

Combine half of the cooked squash, half of the onion, half of the chicken stock, and half of the evaporated milk in a blender, and blend until smooth. Pour back into a medium heavy-bottomed pot. repeat, blending the second half of the squash, onion, chicken broth, and evaporated milk. Once blended, pour into the pot with the first batch. Season with sea salt, pepper, and nutmeg to taste. Bring to a simmer over medium-low heat. (Adjust consistency, if necessary, with more chicken stock or water).

Place the sour cream in a small bowl and stir using a spoon, until silky smooth. Thin slightly by stirring in 1 tsp of warm water. Divide the soup among the number of bowls to be served. With a small soon, drop 5 small pea-sized dots, in a circle, on top of the soup. Take a sharp knife, and run the knife straight through the dot, creating a heart shape. Serve immediately.

I've also shared this recipe on: Seasonal Sundays


let there be cake said...

making this right now, it is so delicious pureed, reminds me of the babyfood i use to make, can't wait to finish it and eat with G/F bread fresh from oven and your strawberry freezer jam...