Tuesday, February 14, 2012

Butternut Squash Soup- How do I love thee?



Dear Butternut Squash:
How do I thee? Let me count the ways...

I love thee in late summer's night
amongst the vines and holding tight


i love thee sitting lazily
upon my counter crazily
tucked beside one juicy tomato
not imprisoned in dark like the lonely potato


I love thee cut, seeded and steamed
with butter, brown sugar and lightly creamed

But, today,  my horizons I find much broader
I love thee most by Alice Waters.


{My apologies to Elizabeth Barrett Browning}





Butternut Squash Soup
*adapted from Food and Wine. Recipe by Alice Waters

Ingredients
1 medium sized butternut squash- peeled and cubed
1 medium onion- chopped, divided
1 medium fennel bulb- cored and sliced into thin wedges
1 bay leaf
2 cups chicken stock
1 tbsp butter
chervil - garnish


Directions

Preheat oven to 375°F. Toss half the onion and fennel with olive oil and salt and arrange on a pan to roast in the oven for about 25 minutes- until they start to get a nice golden brown. I even like mine a little charred.

In a pot place the squash, remaining onion, bay leaf and 2 cups chicken stock. If needed, add water until it covers the vegetables and bring to a boil. Cover and simmer until until the squash is tender.

Using a slotted spoon, transfer the squash and onions to a blender and add some of the liquid back in. This is all personal taste here. If you like a thinner soup add more liquid. If you are like me and prefer a soup you can eat with a hunk of crusty bread, then add less.
Puree.
Hurray!

Add the pureed soup back to your original pot and over low heat melt in the butter.
Salt and pepper to taste.

Spoon the soup into bowls and garnish with the chervil and the roasted fennel and onions.


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