Butternut Squash Soup to die for.
May 15, 2011 Leave a comment
Butternut Squash Soup
Cook and Work time, 1 hour, 25 minutes. This soup is amazing and delicious but you will use a lot of equipment.
Ingredients: 1 butternut squash (3 lbs or less), EVOO for roasting plus 2 tablespoons, kosher salt and freshly cracked pepper, 2 shallots – chopped, 1 quart chicken stock, 2 teaspoons curry powder.
Preheat oven to 375 F.
Cut the squash in half through the stem and remove the seeds. Drizzle both inner sides with EVOO and season with salt and pepper. Put sides cut side down on a baking sheet. Roast until very soft for about 1 hour. Remove from oven, turn the halves over and let them cool until able to handle. Scoop the flesh out of skins and place in bowl. Discard the shells/skins.
In a large sauce pan/Dutchoven with a lid, heat the 2 tablespoons oil over medium heat. Add the shallots and cook until softened about 4 minutes. Add the squash flesh, chicken stock, and curry powder and bring to a boil. Reduce heat to a simmer, cover and cook until squash is broken down for about 10/12 minutes.
Cool the squash mixture for about 5 minutes and working in batches spoon into a blender or food processor. Puree until smooth. Place mixture into sieve or strainer over a clean bowl. Force through sieve with rubber spatula or wooden spoon. Add salt and pepper to taste. Take it easy with these two spices. Once done put it all into a clean sauce pan and simmer for a couple of minutes.