Friday, November 29, 2013
Squash Soup
One large Butternut squash cut in chunks dressed with olive oil and salt in an 500 deg F oven for about 45 minutes.
While you wait boil down the previous night's chicken carcass and a big white onion and make about 4 cups of broth. Let cool and spoon the now coked meat off the squash rinds and mix with the broth from the chicken and the coked onion. Run it all though the blender and pure. Warm it back up in a stock pot and season with allspice, clove, nutmeg, salt and pepper to taste. Serve with a dollop of sour cream and chopped chives.
Good for whatever ails you.
Hmmm... huele rico! El unico squash que yo conozco es el deporte, que significa acá?
ReplyDeleteSquash en castellano es calabacin.
DeleteSaved that for trying next year.
ReplyDeleteI love butternut soup. Your recipe is delightfully simple and as I am sure you know, success usually comes after keeping things 'simple stupid' as we used to say in the Army. My recipe is a bit more complicated but, if you have the time, also very well received. I note from your most excellent duck recipe that you like using citrus fruits, My butternut squash soup uses orange rind and juice as well as chicken stock, shredded carrots and sweet potatoes, fresh herbs etc.
ReplyDeleteMy problem is that I am a lousy photographer. All your photographs provide your readers with excellent step by step instructions and show off the food as appetising. My photographs make anything I cook look like dog food!
Thanks for stopping by. The citrus is just what was at hand and helps keep the bird moist while I cook the fat out of it at full-tilt-boogie 500 deg, my favorite setting on the oven. But I shall try the rind and juice next time I make squash soup. Usually I prefer the acorn squash as it has a slightly nuttier flavor but a patient of my wife gave her a large butternut from their garden and was just enough to make soup for 2.
DeleteBelieve it or not I just bought ingredients to try your chicken in peanut sauce next.