Baked Squash Soup

Discussion in 'Food & Wine' started by boedicca, Sep 9, 2010.

  1. boedicca
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    boedicca Uppity Water Nymph Supporting Member

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    (dedicated to E.Z.)

    We made this soup yesterday Chez Boe. Tis quite Delish:

    2 acorn squash (about 2 pounds each)
    2 butternut squash (ditto)
    8 Tbsp unsalted butter
    8 teaspoon dark brown sugar
    3 carrots, peeled and halved
    1 large onion, thinly sliced
    10 cups chicken stock (or vegetable broth)
    3/4 teaspoon ground mace
    3/4 teaspoon ground ginger
    pinch cayenne pepper
    salt to taste
    creme fraiche for garnish
    snipped fresh chives for garnish

    Preheat oven to 350F. Cut squash in half lengthwise. Scoop out seeds. Place squash halves in roasting pan. Place 1 tablespoon of butter and 1 teaspoon of brown sugar in cavity of each squash half. Arrange carrots and onion slices around the squash. Pour 2 cups of the stock in the pan, cover tightly with aluminum foil and bake for 2 hours.

    Remove pan from oven and allow vegetables to cool slightly. Scoop squash pulp out of skins and place in a soup pot. Add carrots onions and cooking liquid. Add remaining 8 cups chicken stock and mace, ginger, cayenne, and salt. Bring to a boil. Reduce heat and simmer uncovered for 10 minutes. Puree the soup in batches in blender or food processor until smooth. Return it to the pot, adjust the seasonings, and heat through. Serve each portion garnished with a dollop of creme fraiche (below) and sprinkling of chives.


    Note: for the pureeing, an immersion blender works just as well, and is much easier.
     
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    Last edited: Sep 9, 2010
  2. iamwhatiseem
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    iamwhatiseem Gold Member

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    I love butternut squash bisques.
    A simple, delicate flavor...much better than potato soup.

    Noting goes better with a spicy panini sammich than this soup.
     
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  3. random3434
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    random3434 Senior Member

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    Now who is going to make it for me? (using vegetable broth of course) :eusa_pray:
     
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  4. boedicca
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    boedicca Uppity Water Nymph Supporting Member

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    I made this last year for my contribution to the family Thanksgiving feast. Having a soup course was lovely way to extend the meal time. To make it a bit more festive, I added some toasted pine nuts to the garnish.
     
  5. iamwhatiseem
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    iamwhatiseem Gold Member

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    you a vegetarian?
     
  6. random3434
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    random3434 Senior Member

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    Since I was 14 years old!
     
  7. Paulie
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    Paulie Platinum Member

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    I made shredded beef tacos today in the crock pot.

    You want some?
     
  8. Ringel05
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    Ringel05 Diamond Member

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    I'm a vegetarian... When I'm not eating meat.
     

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