See Also: Cooking Club · Soups · Squash
Butternut Squash or Pumpkin Soup
From Dorothy McNett's recipes at www.dorothymcnett.com. Use any squash or pumpkin for this wonderful soup. You will need about 2 cups of cubed squash, so plan on using 1 large squash or 2 smaller ones. Roast the squash in a hot oven until done, or use "the vegetable cooker".
2 butternut squash or 1 small pumpkin (need about 2 cups cubed)
4 tablespoons butter or olive oil
1 onion, chopped
2 cloves garlic, minced
1/4-1/2 teaspoon cayenne, as desired
1/2 teaspoon dry mustard
1/4 cup unbleached all purpose flour
1/2 teaspoon salt (or less, if the stock you are using is salty)
2 cups good quality turkey or chicken broth, or vegetable broth
1 tablespoon maple syrup, honey, or sugar
1/2 cup heavy cream or half and half, optional
Wash the squash or pumpkin, place in microwave oven and cook 5 minutes. Remove from oven and allow to cool long enough to handle. Then it is easier and safer to cut with your chef knife into sections, removing the flesh from the skin and cutting into 1-2 inch chunks. Combine butter, onion, pumpkin or squash chunks and garlic in batter bowl. Cover. Cook in microwave for 5 minutes, adding another 3-4 more minutes if necessary, or until the pumpkin or squash is fork tender. Cover and let stand 5-8 minutes. Then puree in the food processor, with a little water if necessary to make it whirl and puree. Put it back into the bowl and whisk in the cayenne, mustard, flour, salt, stock and syrup or honey. Heat for 3 minutes. Whisk well. Heat another 5-6 minutes, whisk well. Soup should be very hot and softly thickened. Taste to make sure the seasonings are just right, adding more salt and pepper if needed. If using, slowly whisk in the cream.
Recipe created 1994-11-14.
