Butternut Squash Soup
An easy-to-make delicious soup that’s perfect for winter.
-Courtesy of Capsouto Freres, in Tribeca, NYC, capsoutofreres.com
Makes 16 servings (4 quarts)
1 tablespoon minced fresh ginger
12 ounces white wine
1 tablespoon vegetable oil
1 onion, diced
1 stalk celery, sliced
1 garlic clove, chopped
2 pounds cooked butternut squash
2 quarts chicken stock
8 counces heavy cream
1 teaspoon salt, to taste
1/4 teaspoon white pepper, to taste
1. In a large pot, heat ginger and wine until nearly to a boil. Remove from heat; steep until cooled to room temperature. Strain and reserve wine.
2. In the pot, heat oil to medium; add onion, celery and garlic, and cook until soft. Peel, seed and dice the squash. Add the squash to the pot, along with reserved wine and chicken stock. Simmer for about an hour over low heat until the vegetables are tender.
3. Puree and strain through a medium chinois, if desired. Add heavy cream, and return the soup to just below a simmer. Adjust seasoning to taste with salt and pepper.
For more winter recipes, visit BettyConfidential’s Recipe File.