Sunday, October 19, 2008
Butternut Squash Soup: Recipe
I purchased a butternut squash nearly two weeks ago and it's been sitting on the kitchen counter ever since. Totally swamped with other priorities, I continued to imagine myself making soup some time in the near future. The time had arrived. It's chilly today and it was the perfect excuse to peel it and cook it.
The soup was super easy - admittedly there is a good deal of chopping and such, but it is not difficult. The soup was full of flavor but do not add any additional salt; it doesn't need it. If you can, use low-salt chicken broth.
Butternut Squash Soup with Prosciutto
1 lb. butternut squash, peeled, seeded, and cut into 1/2 pieces
1 onion, sliced thin
1 Tbsp. olive oil
2 large garlic gloves, smashed and chopped
1 large leek, washed well and sliced
4 oz. prosciutto
1 carrot, peeled and sliced thin
1 celery stalk, sliced thin + 1/4 cup celery leaves, chopped
1 cup + 1 Tbsp. white wine
2 cups chicken broth
2/3 cup heavy cream
1/4 cup roasted and toasted pumpkin seeds
In a large pot, heat oil over medium high heat and add the prosciutto. Stir quickly for about 3 minutes - do not burn - and remove prosciutto to a bowl with slotted spoon. Add onion to the pot and lower heat slightly. Stir occasionally until onion gets soft. If pot gets too hot and starts to smoke a bit, add the Tablespoon of wine and deglaze. Add in the garlic and saute another 1 minute. Then add in the leeks, celery, leaves, and carrot and the squash. Saute another 10 minutes over medium-low heat. Add in the wine and the broth and cook uncovered over medium-low heat about 25 minutes or until the squash is easily pierced with a fork.
Remove pot from the stove and with a handheld stick blender, puree the soup to desired consistency. Once complete, add the cream and heat another 10 minutes over medium-low heat.
Serve with toasted pumpkin seeds.