Coast Cooking

Butternut squash soup

This is a great time of the year for soups, but they don’t have to be hearty soups, loaded with meat and big pieces of vegetable. There is another option that can be equally as comforting.

A puree is about as simple as it gets, cooked vegetables (if you add seafood it becomes a bisque by the way), a little stock and some cream. It can be made with carrots, squash, pumpkin, butternut squash or just about any other vegetable that sounds tempting to you.

To make it even better you need to add a counter point to the smoothness of the soup, a nice crunch something, like pumpkin or pistachio seeds. If that doesn't appeal to you, just go for your favorite cracker, but the crunch part is important.

If you want to fancy up the recipe add a glass of white wine, better yet, just before you serve it, add a big tablespoon of cream to each bowl, and give it a swirl for presentation.

Butternut squash soup

1 butternut squash

1 chopped carrot

1 chopped onion

2 cups chicken stock

1 cup heavy cream

1 pinch thyme

1-2 pinch white pepper

 

 

Cut the squash in half and scoop out the flesh. Add a little butter to a sauté pan and cook the carrot and onion for 5 minutes or so, then add the stock, then the squash, simmer until the squash is soft. Season and then add the cream. Now hit it with the immersion blended until smooth. Run the soup through a sieve if you want it really smooth. Simmer just a bit more then serve hot. 

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