Brown Butter Delicata Squash Soup With Sherry Gastrique Recipes

Steps:

• Heat the oven to 400 degrees F.
• Place the quartered squash onto a half sheet pan, brush the flesh of the squash with a little butter and season with 1 tablespoon of the salt and 1 teaspoon of the white pepper. Place in the oven and roast for 30 to 35 minutes or until the flesh is soft and tender.
• Scoop the flesh from the skin into a 6-quart pot. Add the broth, honey and ginger. Place over medium heat and bring to a simmer, approximately 7 to 8 minutes. Using a stick blender, puree the mixture until smooth*. Stir in the heavy cream and return to a low simmer. Season with the remaining salt, pepper, and nutmeg.
• *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Steps:

• FOR SQUASH:.
• 1. Preheat the oven to 375 and set two oven racks evenly apart. Cut each squash in ­half lengthwise and scoop out and discard the seeds and stringy pulp. Place 1 1/2 teaspoons of butter inside each squash half and season with salt and pepper. Place the squash halves cut-side down in a baking dish large enough to hold all four (divide them among two baking dishes if they do not fit in one). Add enough water to go 1/2 inch up each squash half. Bake the squash until the skins start to brown and the flesh is tender, about 45 minutes. Remove from the oven (leaving the oven on), flip over so the flesh is exposed, and set aside to cool. When the squash halves are cool enough to handle, scoop out the flesh and discard the skins, reserving the flesh and baking liquid.
• 2. Toss the pumpkin seeds with the vegetable oil, 1/4 teaspoon salt, and the thyme, then spread them out on a baking sheet. Bake until just lightly browned, 8 to 10 minutes. Remove and let cool.
• 3. Set a large soup pot over medium-low heat and add the olive oil. Add the onion and garlic and sweat by cooking them until the onions are translucent, about 5 minutes. Add the apple and fennel, season with salt and pepper, and sweat until the fennel is translucent, about 15 minutes more.
• 4. Add the wine and simmer to reduce almost all of the liquid. Add the broth, cider, reserved squash liquid, and the squash flesh. Bring them to a boil, then reduce the heat and simmer until the squash is very tender, about 1 1/2 hours.
• 5. Meanwhile, slowly melt the remaining 1/4 cup butter in a heavy-bottomed pot over medium heat. Continue heating until the milk solids begin to fall to the bottom of the pot and start to brown. Take care not to let the solids blacken, removing the butter from the heat when it is dark after 10 to 15 minutes. Strain the brown butter through a fine-mesh sleeve and discard the solids.
• 6. Working with a blender, puree the soup until smooth. Add the brown butter slowly, stopping to loosen the ingredients with a wooden spoon if necessary. Add additional broth to thin the soup if it's too thick. Adjust the seasoning with salt and pepper.
• 7. Ladle the soup into bowls, drizzle with sherry gastrique (recipe below), and sprinkle with the toasted pumpkin seeds.
• FOR SHERRY GASTRIQUE:
• 1. Combine the vinegar, sugar, thyme, and peppercorns in a small heavy-bottomed nonreactive pot. Bring to a boil, then reduce the heat to medium-low. Summer the liquid to reduce until syrupy, 8 to 10 minutes.
• 2. Cool the liquid and strain out the thyme and peppercorns. You can store in a tightly sealed container (no need to refrigerate) for up to 1 month.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Put squash halves into a large baking dish with cut-sides down. Pour enough water into the dish so the bottom 1/8-inch of the squash is submerged. Cover the baking dish with aluminum foil.
• Roast squash in preheated oven until the flesh is tender, 35 to 40 minutes. Set aside to cool.
• Melt butter in a large saucepan over low heat. Cook onion in butter, stirring occasionally, until softened, about 10 minutes.
• Scrape the delicata squash flesh from the skin; add to the saucepan along with vegetable broth and yogurt. Stir the mixture until the squash and yogurt smoothly mix into the liquid. Bring to a simmer and cook until thickened, about 25 minutes.
• Pour mixture from saucepan into a blender no more than half-full. Cover and hold lid in place with a towel; pulse a few times before leaving on to blend. Puree in batches until smooth and pour into a serving tureen. Season with salt and pepper to serve.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Place the squash, cut sides down, in a baking dish. Add 1/8 inch water in baking dish, cover with foil and bake 35-40 minutes or until tender. Cool.
• In a large saucepan, melt butter. Add onion and cook over low heat, stirring occasionally until onion is softened but not brown.
• Scrape the squash out of the flesh and add to onions. Add the stock and heavy cream. Cook over moderate heat, stirring occasionally, about 25 minutes.
• Puree the soup in a blender or food processor. Season with salt and pepper to taste and serve.

Steps:

• Preheat the oven to 350 degrees. Line a small baking sheet with aluminum foil. Cut the neck off the squash and set it aside. Cut the bulb in half and scoop out and discard seeds. Brush each half inside and out with about 1 1/2 teaspoons of the canola oil. Sprinkle the cavities with salt and pepper and tuck a sprig of sage into each. Place cut-side-down on the baking sheet and roast until completely tender, about 1 hour. Remove the squash from the oven and let cool, then scoop out and reserve the flesh (discard sage).
• Meanwhile, using a paring knife, peel away the skin from the neck of the squash until you reach the bright orange flesh. Cut the flesh into 1/2-inch pieces (you should have about 4 cups).
• Put the remaining canola oil in a stockpot over medium-high heat, add the leeks, carrots, shallots and onions and cook, stirring often, for about 6 minutes. Add the diced squash, garlic, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and cook gently for 3 minutes, reducing the heat as necessary to keep the garlic and squash from coloring. Stir in the honey and cook, stirring, for 2 to 3 minutes. Add the stock and bouquet garni, bring to a simmer and cook for 10 to 15 minutes or until the squash is tender.
• Add the roasted squash and simmer gently for about 30 minutes for the flavors to blend. Remove from the heat and discard the bouquet garni. Transfer the soup to a blender, in batches, and purée. Strain the soup through a fine sieve into a bowl. Taste the soup and adjust the seasoning. Let the soup cool, then refrigerate until ready to serve.
• Place the crème fraîche in a small chilled bowl and stir in nutmeg to taste. Whisk until the crème fraîche holds a shape. Cover and refrigerate.
• Gently reheat the soup until just hot. If it is too thick, add a little more vegetable stock. Heat a medium skillet over high heat. When it is very hot, add the butter and rotate the skillet over the heat as necessary to brown the butter evenly, scraping up any bits that settle in the bottom. As soon as the butter is a hazelnut brown, pour it into the pot of soup -- keep a safe distance, it may sputter -- then stir.
• Ladle the soup into six serving bowls. Top each with a dollop of crème fraîche. Grind some black pepper over the top and sprinkle on the chives. Drizzle a little olive oil over the top.

Steps:

• Preheat the oven to 375° F and set two racks evenly apart. Cut each pumpkin in half horizontally, scoop out the seeds and put them in a small mixing bowl. Scrape out most of the stringy pulp from the pumpkin and discard. . Spread 1/2 teaspoon of butter inside each pumpkin half and then season them with salt and pepper. Place the pumpkin halves cut side-down in a baking dish large enough to hold all four (divide them between two baking dishes if they don't fit in one). Add enough of the water to go ½ inch up each pumpkin half.
• Toss the pumpkin seeds with 1 teaspoon of the olive oil and spread them out on a baking sheet. Transfer the pumpkins and the seeds to the oven. Bake the seeds on the bottom rack for 15 minutes, or until they begin to brown. Remove from the oven, season with salt and set aside.
• Put the pumpkins on the top rack in the oven and bake them for about 45 minutes, or until the skins turn a deep orange and the flesh is tender. Remove from the oven and set aside to cool. When the pumpkins are cool enough to handle, scoop out the flesh and discard the skins. Reserve the pumpkin flesh and baking liquid.
• Heat a Dutch oven or large heavy bottomed saucepot over medium-low heat and add 1 tablespoon olive oil. Add the onion and garlic and sweat for 5 minutes. Add the apple and fennel, season with salt and pepper, and sweat for 15 minutes more. Add the white wine and simmer to reduce almost all of the liquid. Add four cups of chicken stock, reserved liquid and the pumpkin flesh. Bring to a boil, then reduce heat and simmer for an 1 1/2 hours.
• Puree soup with immersion blender. Serve drizzled with gastrique.