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Recipe wanted

Sandra_'s picture

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Could someone post the recipe for butternut squash soup from FC - 29?
I'd like to try it, but don't have a copy of that issue.

Carole's picture

(post #25601, reply #1 of 3)

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HERB BUTTER: 1 shallot,finely chopped
1/2 cup dry sherry, 1/2 lb. unsalted butter at room temperature, 2 Tbs. chopped fresh chives, 1 tsp. salt, 1/2 tsp. white pepper SOUP: 4 cups chopped, well-washed leeks, white part only, 8 cups peeled, seeded, and diced (1 inch cubes) buttercup squash (about 3 medium), 1/2 cup dry white wine, 6 cups homemade or low-salt canned chicken stock, 21/2 Tbs.salt, 1 Tbs white pepper, chopped fresh chives for garnish. Yields 12 cups.

Sandra_'s picture

(post #25601, reply #2 of 3)

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Thanks, Carole. Is there anything about the technique I need to know, or is it just straightforward soup-making? Wondering because of all the varying reports about this soup.

Carole's picture

(post #25601, reply #3 of 3)

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Sandra, According to the recipe, the herb butter can be made up to two weeks ahead. As far as the soup- put the leeks in a heavy-based nonaluminum, 8 qt. stockpot. Put the squash over the leeks, add the wine and stock. Cover and bring to a boil. Reduce to a simmer, cook until the squash is fork-tender, about 25 minutes. Let cool 15 min., add the salt and pepper. Puree in a blender or food processor. The recipe calls for
chilling the herb butter and then cutting it into star shapes and chilling. When serving the soup,
garnish the soup with the herb butter. Hope this
helps.