Wednesday, November 17, 2004

A tale of two soups...

This first soup is a favorite of mine. It is rather rich, so you may want to try serving it as an appetizer to compliment another dish rather than as a full entrée.

Butternut Squash Soup

3 lbs. Butternut squash, peeled, seeded & diced
2 Tbs. Butter
1 Cup chopped onion (or 2 tsp-1Tbs. of onion powder)
1 Garlic clove (crushed)
1 tsp. Ground coriander
1 tsp. Salt
3 Cups squash water and water (or chicken stock)
Chopped parsley

1. Seed, peel, and dice squash
2. Simmer squash in boiling water 10-15 minutes, until tender (save water!).
3. Melt butter in small saucepan. Add onion and garlic, sauté until tender.
4. Stir in coriander and salt.
5. Add squash.
6. Add chicken stock (or squash water); heat to boiling.
7. Pour into blender; process until smooth. (If necessary, return to saucepan to reheat before serving.)
8. Pour into serving dish and garnish with parsley.

Serves 4-5 large bowls

I confess I haven't tried this one yet, but this is the Tale of Two Soups, so one simply won't do. If someone tries this before I get a chance, let me know what you think. I do plan on making it in the coming weeks. :)

Cream of Acorn Squash Soup

¾ large acorn squash (about 3 ¾ lbs.)
1 Tbs. & 1 ¼ tsp. butter or margarine
1/3 Cup & 1 tsp. chopped onion (or substitute onion powder)
2 Cups & 3 Tbs. Chicken broth
½ Cups 2 tsp. Dry white cooking wine (can omit and use more broth instead)
¾ tsp. Grated lime rind (optional)
¾ tsp. Fresh lime juice
1/8 tsp. Pepper
1/3 Cup & 1 tsp. Whipping cream (or substitute milk)

1. Cut squash in half crosswise; remove seeds. Place squash, cut side down, in a shallow pan. Add water to pan to depth of ½".
2. Bake at 375° for 45 minutes or until tender. Drain and cool slightly.
3. Scoop out pulp, discarding shells. Chop pulp; set aside.
4. Melt butter in a dutch oven over medium-high heat; add onion, and sauté until tender. Add chicken broth, wine (opt.), and chopped pulp. Bring to boil; reduce heat, and simmer 10 minutes. Add lime rind (opt.), juice, and pepper; cool.
5. Process half of broth mixture in a blender until smooth, stopping to scrape down sides. Pour into a large container. Repeat procedure with remaining broth mixture. Return both portions to Dutch oven.
6. Stir in whipping cream (or milk). Cook over low heat, stirring constantly, until heated through.
Serves 4, hot or cold. Garnish if desired. (Suggested additional/optional ingredients include pumpkin pie spice or applesauce.)

~ Sarah

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