Raspberryfisher's Blog

notes on fishing & travel

Butternut Squash Soups

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butternut soupButternut Squash with Ginger

Ingredients:

  1. 1 Large Butternut Squash
  2. 2-3 Large Leeks
  3. 4 tsps of shredded fresh ginger
  4. 4-6c of Chicken Stock

Steps the Night Before:

  1. Night before bake the squash – cut in half, oil the cut side and place on baking sheet.
  2. Bake for an hour (tender) at 400F, then cool.
    .
  3. If you want to keep the soup “bright”, bake it light and lower temperature, so as to not to brown the cut side.  Myself, I like the associated flavor add that is associated with the slight browning of the edges.

Next day:

  1. Melt at medium-low, 1/4c butter.
  2. Chop white part of leek and put in pot..
  3. Add in ginger.
  4. Cook until tender.
    .
  5. Scoop pulp out of squash.
  6. Add into pot, mixing with leeks.
    .
  7. Add in 4c Chicken Stock to suit.
  8. Reduce heat, simmer for 25 minutes with pot covered.
  9. Puree.
    .
  10. Adjust taste and texture to suite with stock, stock and pepper.
    .

Does not make a large pot of soup, but it is nice to have on a fall day.

Squash with Apple Soup

Ingredients:

  1. 1 Large Butternut Squash (or any winter squash)
  2. 2-3 Large Leeks
  3. 2 Cooking Apples, such as  Cortland
  4. 4-6c of Chicken Stock
  5. 1 tsp of garam masala.
  6. 1/2c Table Cream

Next day

  1. Peel, seed and cube squash into 15mm “bits”
    .
  2. Melt at medium-low, 1/4c butter.
  3. Chop white part of leek and put in pot.
  4. Add in Apple.
  5. Add in spice.
    1. I have also used cumin and cloves or fresh rosemary, but with the apple and cream, I prefer a combination that more reflects a curry. Thus consider, your preferences for curry, garam masala, cumin and cloves.
  6. Cook until tender.
    .
  7. Put Squash in.
  8. Add into pot, mixing with leeks.
  9. Let flavours mix (10 minutes),
    .
  10. Add in Chicken Stock, minimum 4c.
  11. Reduce heat and simmer for 25 minutes with lid on.
    .
  12. Puree.
  13. Add in cream.

the Pot and other notes

  1. Unsalted butter is a table of the larder, and it is always available, and for this reason, I often do not listed in the ingredients.
    .
  2. Salt – Maldon Salt Flakes. I have migrated from Northern France Sea Salt to Maldon Flake Salt, as I find is structure does absurd better into the food.
    .
  3. I am a firm believer that patience with a good cast iron french-dutch oven creates the best soups. If you are looking for a GOOD pot, I recommend to look for a pot where the lid is dimple on the underside to allow water to drip back into the pot. There are other considerations, size and items hard to assess in the store (heat distribution), but look to the old brands that have taken the century to perfect their product.  I am very fond of my Staub (much easier to find now, as Henckel now sells and promotes these pots).
    .
    I have two smaller French Made Pots with an amazing enamel interior.  I bought these pots many many moons ago for Nabeyaki Udon, but there is no manufacturers name or mark. My searches would indicate the manufacturer-design is no longer with us, otherwise I would buy more and rave about them.
    .

 

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Written by raspberryfisher

2017/11/12 at 18:39

Posted in Weekend Cooking

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