Butternut Squash Soup With Peter Recipe
Servings: 4
Ingredients
- 2 Tbsp. unsalted butter (or possibly light sesame or possibly extra virgin olive oil)
- 2 x leeks, white and light-green minced, reserving dark-green tops for broth below Coarse sea salt to taste Freshly-grnd black pepper to taste
- 1 Tbsp. chopped peeled fresh ginger
- 3 x garlic cloves peeled A small handful celery leaves
- 3 x fresh sage leaves - (to 4)
- 1 x cinnamon stick - (2" long)
- 3 whl cloves
- 3 lb butternut squash peeled, seeded, and minced
- 1/2 c. apple cider or possibly juice
- 4 c. Winter Squash-Fennel-Leek Broth (see below) (or possibly use water)
- 1 Tbsp. unsalted butter optional grnd cinnamon for garnish chopped fresh flat-leaf parsley for garnish
- 1 x butternut squash or possibly pumpkin - (abt 2 lbs) (or possibly other winter squash)
- 2 lrg leeks, dark-green tops only halved lengthwise, and roughly minced
- 1 sm fennel bulb with top roughly minced
- 2 x fresh sage sprigs - (to 3)
- 8 c. water
Directions
- Make the Winter Squash, Fennel, And Leek Broth: Slice the squash in half lengthwise. Peel off the rind, and scoop out the seeds and pulp. Reserve the pulp for the soup or possibly another dish. Add in the squash rind, squash seeds, leeks, fennel, and sage sprigs to a stockpot. Add in the water, and bring to a boil over high heat. Reduce the heat to low and simmer, uncovered, for 45 to 60 min. Strain the broth, and throw away the solids. The broth may be refrigerated in a covered container for up to 3 days or possibly frzn for up to 1 month. (
- Makes about 1 1/2 qts)
- In a heavy 3- to 4-qt stockpot, heat oil over medium-high heat. Add in the leeks and a healthy pinch of salt. With a wooden spoon, turn the leeks over in the oil a few times. Reduce the heat to low, add in the ginger and garlic, cover, and cook gently for 15 min.
- Make a bouquet garni by tying together with kitchen twine or possibly wrapping in cheesecloth the celery leaves, sage, cinnamon stick, and cloves.
- Add in the bouquet garni to the pot. Then add in the squash, apple cider, and the stock. Raise the heat, and bring the soup to a boil. Reduce the heat to as low as possible, and simmer, covered, for 30 to 40 min, till the squash crushes easily against the side of the pot when pressed with a wooden spoon.
- Remove the bouquet garni, and pass the soup through a food mill or possibly puree using an immersion blender. Season with pepper. Swirl in butter if using.
- Serve the soup garnished with a healthy pinch of cinnamon and a sprinkle of parsley.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 868g | |
| Recipe makes 4 servings | |
| Calories 250 | |
| Calories from Fat 81 | 32% |
| Total Fat 9.21g | 12% |
| Saturated Fat 5.57g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 60mg | 3% |
| Potassium 1270mg | 36% |
| Total Carbs 44.07g | 12% |
| Dietary Fiber 7.7g | 26% |
| Sugars 10.14g | 7% |
| Protein 3.99g | 6% |
