Butternut squash can be a swear word in itself. While you peel it, you often think of swear words, and why not "butternut squash!"? Types of cheeses can also be good swear words, especially when you really, really need one and children are present. "GorgonZOLA!" Try it, parents.
The Butternut Squash Risotto is a butternut squash's highest calling, but if you want something easier, and still squashy, try this one from our Practical Cookery: Soups book again. It originally called for Pumpkin, but Sean hates pumpkin. It was actually a bit spicy last night, which is helping with his cold remnant.
The Butternut Squash Risotto is a butternut squash's highest calling, but if you want something easier, and still squashy, try this one from our Practical Cookery: Soups book again. It originally called for Pumpkin, but Sean hates pumpkin. It was actually a bit spicy last night, which is helping with his cold remnant.
Pum... er... Butternut Squash Soup
2 lb pumpkin or squash
3 T butter (please don't use margarine. ever. for anything.)
1 onion, sliced thinly
1 garlic clove, crushed
2 cans veggie stock (unless you're out, like me, and used chicken stock instead)
1/2 t ground ginger
1 T lemon juice
3-4 thinly pared strips of orange rind (optional, but very nice)
(note: make sure the strips are big enough to keep track of)
1-2 bay leaves, or a bouquet garni
1 1/4 c milk (approximate)
salt and pepper
Garnish: light or heavy cream, unsweetened yogurt or sour cream, snipped chives)
Peel the squash, discard seeds and brains, then cut into 1 inch cubes. Melt the butter in a large heavy saucepan and add the onion and garlic. Cook over low heat till soft. Add the pumpkin and toss with the onion for 2-3 minutes.
Add the stock and bring to a boil over medium heat. Season with salt and pepper and add the ginger, lemon juice, orange peel strips and bay leaves. Cover and simmer over low heat for about 20 minutes, until the squash is tender.
Discard the orange peel and bay leaves. Cook slightly and process in something whirry, like a blender, or food processor. I use a stick blender for my own safety, and all serious soup makers should have one of these. If you don't have one, ask for one for Christmas. Return the pureed soup to the stove and add the milk, reheating gently. Adjust the seasoning, then serve in warmed bowls, garnish with the white goop of your choice and chopped chives. We don't support chives in our kitchen, so the picture shows chopped fresh sage.
2 lb pumpkin or squash
3 T butter (please don't use margarine. ever. for anything.)
1 onion, sliced thinly
1 garlic clove, crushed
2 cans veggie stock (unless you're out, like me, and used chicken stock instead)
1/2 t ground ginger
1 T lemon juice
3-4 thinly pared strips of orange rind (optional, but very nice)
(note: make sure the strips are big enough to keep track of)
1-2 bay leaves, or a bouquet garni
1 1/4 c milk (approximate)
salt and pepper
Garnish: light or heavy cream, unsweetened yogurt or sour cream, snipped chives)
Peel the squash, discard seeds and brains, then cut into 1 inch cubes. Melt the butter in a large heavy saucepan and add the onion and garlic. Cook over low heat till soft. Add the pumpkin and toss with the onion for 2-3 minutes.
Add the stock and bring to a boil over medium heat. Season with salt and pepper and add the ginger, lemon juice, orange peel strips and bay leaves. Cover and simmer over low heat for about 20 minutes, until the squash is tender.
Discard the orange peel and bay leaves. Cook slightly and process in something whirry, like a blender, or food processor. I use a stick blender for my own safety, and all serious soup makers should have one of these. If you don't have one, ask for one for Christmas. Return the pureed soup to the stove and add the milk, reheating gently. Adjust the seasoning, then serve in warmed bowls, garnish with the white goop of your choice and chopped chives. We don't support chives in our kitchen, so the picture shows chopped fresh sage.
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