Butternut Squash Soup With Garlic And White Wine Recipe 55

Steps:

• Stir chicken stock, butternut squash, carrots, celery, onion, wine, parsley, basil, and garlic together in a large pot; bring to a boil. Cook at a boil until squash is tender, about 1 hour.
• Pour squash mixture into a blender no more than half full. Cover and hold lid in place. Pulse blender a few times before leaving on to blend. Puree in batches until smooth.
• Return blended soup to pot; add bay leaves. Bring soup to a boil, reduce heat to medium-low, and cook until beginning to thicken, 30 to 60 minutes. Season soup with salt and pepper. Stir milk and cream through the soup.

Steps:

• Heat the butter and oil in a heavy - bottomed stockpot, add the onions, and cook over medium - low heat for 10 minutes, or until translucent. Add the pumpkin puree, butternut squash, chicken stock, salt, and pepper. Cover and simmer over medium - low heat for about 20 minutes, until the butternut squash is very tender. Process the mixture through the medium blade of a food mill. Return to the pot, add the half - and - half, and heat slowly. If the soup needs more flavor, add another teaspoon of salt. Serve hot with garnishes, if desired.
• Cook's Note: To serve with croutons, remove the crusts from 2 slices of white bread, cut them in 1/2-inch cubes, and saute them in 1 tablespoon of butter until browned. Season with salt and pepper.

Steps:

• Peel and halve the butternut squash. Discard the seeds and fibrous center, and cut into 1 1/2 inch cubes. Heat the butter and olive oil in a dutch oven over medium heat. Add the onions and garlic, and saute, stirring occasionally, until soft and golden about 10 minutes. Add the squash and stir to combine, then add the white wine, 1 generous tablespoon thyme, and salt and pepper to taste. Raise the heat and cook for about 5 minutes, until the wine has evaporated. Add the stock (it should just cover the vegetables) and bring to a boil. Reduce the heat to low and cook gently, uncovered, for about 20 ti 25 minutes, until the squash is very tender. Puree the soup with an immersin blender (or puree in a regular blender, and reheat if necessary). Adjust the seasoning and ladle into soup bowls. Top each serving with a slice of toast or a generous spoonful of toasted bread crumbs. Sprinkle with the remaining thyme and fresh parmesan and serve immediately.

Steps:

• Pour generous amount of olive oil to cover bottom of a stock pot.
• Add 1 Tbsp of Butter Spread (or 1/2 stick butter). Heat over low-medium heat.
• Add chopped onion. Cook until translucent.
• Clean fennel bulb and the fern (the fern is the top, finely-leafed portion of the fennel) under cold water and pat dry. Detach some fern from stems, discarding stems.
• Chop bulb, discarding tough outer layer. Add chopped fennel bulb to onion and continue to sauteé over low heat, stirring occasionally.
• Peel squash and cut into medium sized cubes.
• Add approximately 2 teaspoons salt to pan (Kosher salt preferred), and sprinkle with pepper (use white pepper if available).
• Turn heat to medium, add 1 cup wine to onion and fennel; cook until alcohol "burns off", approximately 5-10 minutes.
• Add carrot and squash to pot. Add chicken broth. Cover and bring to a slow boil.
• Mince several sage leaves and chop reserved fennel fern. Add to pot.
• Reduce to simmer, and cook until vegetables are very tender, 20-30 minutes.
• Flavor with a dash of cinnamon, cayenne pepper, curry powder, nutmeg, ginger, if preferred.
• Remove soup from heat and puree with hand mixer/blender (This is optional).