Butternut Squash Soup
This truly orange pureed soup boasts an astounding mix of flavors, blending tart and sweet. It is worth the time required to peel and dice a number of vegetables.
Just a note before you begin. To prepare the butternut squash: First, cut off the bottom and top. Then, using a potato peeler, remove all of the outer skin. Slice in half, removing seeds and the matting around the seeds. When dicing, place flat area on cutting board to prevent slipping.
Butternut Squash Soup
2 tablespoons butter
2 leeks, chopped (use the white and light green areas; the rest can be sautéed for another recipe)
1 large onion, diced
2 generous cups peeled, diced butternut squash
1 cup diced carrots
1 cup diced parsnips
1 Granny Smith apple, peeled, cored, and sliced very thinly
1 quart gluten-free chicken stock
1/2 cup heavy cream (do not substitute milk in this recipe; almond milk can be used to be dairy-free)
1/4 cup dry white wine (I used Chardonnay)
Salt and pepper to taste
1/4 teaspoon ground nutmeg
Green onion, sliced (garnish at table)
Melt butter over low heat; sauté chopped leeks and onion for about 10 minutes, until soft but not browned. Add squash, carrots, parsnips, apple, and chicken stock. Bring to a simmer and cook 30 minutes. Remove from heat and allow to cool slightly before pureeing in a blender, in batches. Do not skip this step; soup must be pureed. Return to pot, adding cream, wine, nutmeg, salt and pepper. Simmer 5 minutes before serving. Garnish with sliced green onion after serving. Yield: 8 servings. Freezes well.
Just a note before you begin. To prepare the butternut squash: First, cut off the bottom and top. Then, using a potato peeler, remove all of the outer skin. Slice in half, removing seeds and the matting around the seeds. When dicing, place flat area on cutting board to prevent slipping.
Butternut Squash Soup
2 tablespoons butter
2 leeks, chopped (use the white and light green areas; the rest can be sautéed for another recipe)
1 large onion, diced
2 generous cups peeled, diced butternut squash
1 cup diced carrots
1 cup diced parsnips
1 Granny Smith apple, peeled, cored, and sliced very thinly
1 quart gluten-free chicken stock
1/2 cup heavy cream (do not substitute milk in this recipe; almond milk can be used to be dairy-free)
1/4 cup dry white wine (I used Chardonnay)
Salt and pepper to taste
1/4 teaspoon ground nutmeg
Green onion, sliced (garnish at table)
Melt butter over low heat; sauté chopped leeks and onion for about 10 minutes, until soft but not browned. Add squash, carrots, parsnips, apple, and chicken stock. Bring to a simmer and cook 30 minutes. Remove from heat and allow to cool slightly before pureeing in a blender, in batches. Do not skip this step; soup must be pureed. Return to pot, adding cream, wine, nutmeg, salt and pepper. Simmer 5 minutes before serving. Garnish with sliced green onion after serving. Yield: 8 servings. Freezes well.
