Monday, October 22, 2007

Butternut Squash Soup

Matt's sister gave us a home-grown toddler Butternut Squash from her garden. When I say it is toddler sized, I mean it was as big as a toddler, weighing in at 30 lbs. Needless to say, we needed butternut squash recipes like we would need water in a desert. This is one winner that we found. It does take some effort, but it is very much worthwhile.

Butternut squash Soup
by:Emeril Lagasse
1 large butternut squash, about 3 pounds, halved, seeds removed
2 tablespoons vegetable oil
1/2 teaspoon salt
Freshly ground black pepper
1/2 pound sweet Italian sausage, removed from casings
1 large onion, chopped
6 cloves garlic, minced
1 tablespoon chopped fresh sage, plus 12 whole leaves
1 teaspoon chopped fresh marjoram
6 cups light chicken stock or broth
1 teaspoon cider vinegar or lemon juice
1/2 cup heavy cream, or more to taste
2 tablespoons butter
Preheat the oven to 400 degrees F.

Lightly coat the squash halves with 1 teaspoon of the vegetable oil. Season the inside with salt and pepper and place cut-side down on a baking sheet lined with parchment paper. Bake until very tender, about 45 minutes. When the squash is cool enough to handle, scoop out the flesh and reserve. Discard the peel.

In a large saucepan over medium-high heat, add the remaining vegetable oil and, when hot but not smoking, add the sausage. Cook until golden brown, about 4 minutes. Add the onions and cook, stirring, until the onions wilted and starting to caramelize, about 6 minutes. Add the garlic, sage and marjoram, and cook, stirring, for 1 minute. Add the cooked squash and chicken stock, stir well to combine, and bring to a boil. Reduce the heat to low, and simmer for 30 minutes, stirring occasionally.

With a hand-held immersion blender, or in batches in a food processor or blender, puree the soup. Strain through a fine mesh strainer into a clean saucepan. Add the cider vinegar and stir to combine. Add the cream and adjust seasoning, to taste.

In a small saute pan, cook the butter over medium-high heat until it begins to turn brown around the edges. Add the whole sage leaves and cook until crisp, 1 to 2 minutes. Transfer the leaves to paper towels to drain.

Serve the soup in bowls, garnished with the crispy sage leaves.


Carol said...

So, Ang, did you 10x this recipe so you could use up your entire squash? That was so funny what you said about "needing recipes like water in the desert." Made me laugh! Thanks for the recipe.

Ryan said...

Had this for dinner tonight, and it was yummy. All my kids ate it without complaining, they liked it too. It is healthy too. I boiled the squash and didn't stain off the water and added the chicken bullion to it. And I didn't have fresh herbs, so I used dried. Will make again.

Ryan said...

This is Jo not Ryan. :)