Because Som asked so nicely~
Feb. 2nd, 2009 12:47 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
wordinistaButternut Squash Soup
From Williams-Sonoma's "Food Made Fast" Collection: Slow Cooker (Yes, I... see the problem with the title too.)
4 TB unsalted butter
1 Yellow onion, chopped (I like Vidalia)
2-inch (5 cm) piece of fresh ginger, peeled and grated
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
2 Butternut Squash (about 4 lb [2 kg] total weight), peeled and cut into chunks
1 TB brown sugar
Salt and ground white pepper (I used a 5 peppercorn blend, and did not burst into flames of blasphemy)
4 cups (32 fl. oz/ 1 L) vegetable broth
1/2 cup (4 oz/ 125 g) sour cream
Fresh chives or flat leaf parsley
Saute the vegetables
In a frying pan over medium heat, melt the butter. Add the onion and saute until softened -- about 5 minutes. Add the ginger, cinnamon, and nutmeg and saute until fragrant,about 1 minute longer.
Cook the soup
Put the squash chunks in the slow cooker and sprinkle with the brown sugar, 1/2 teaspoon salt, and 1/4 teaspoon white pepper. Pour the contents of the frying pan over the squash and add the broth. Cover and cook on the high-heat setting for 3 hours, or the low-heat setting for 6 hours.
Finish the soup
Using a blender or food processor (I got to break out my handy-dandy cordless hand blender for this!), working in batches, process the squash mixture to a smooth puree. Return the soup to the slow-cooker to keep warm until serving. Season to taste with salt and pepper. Ladle into bowls, garnish with a dollop of the sou cream and the chives, and serve.
(I'll type up the ratatouille recipe a little later...)
From Williams-Sonoma's "Food Made Fast" Collection: Slow Cooker (Yes, I... see the problem with the title too.)
4 TB unsalted butter
1 Yellow onion, chopped (I like Vidalia)
2-inch (5 cm) piece of fresh ginger, peeled and grated
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
2 Butternut Squash (about 4 lb [2 kg] total weight), peeled and cut into chunks
1 TB brown sugar
Salt and ground white pepper (I used a 5 peppercorn blend, and did not burst into flames of blasphemy)
4 cups (32 fl. oz/ 1 L) vegetable broth
1/2 cup (4 oz/ 125 g) sour cream
Fresh chives or flat leaf parsley
Saute the vegetables
In a frying pan over medium heat, melt the butter. Add the onion and saute until softened -- about 5 minutes. Add the ginger, cinnamon, and nutmeg and saute until fragrant,about 1 minute longer.
Cook the soup
Put the squash chunks in the slow cooker and sprinkle with the brown sugar, 1/2 teaspoon salt, and 1/4 teaspoon white pepper. Pour the contents of the frying pan over the squash and add the broth. Cover and cook on the high-heat setting for 3 hours, or the low-heat setting for 6 hours.
Finish the soup
Using a blender or food processor (I got to break out my handy-dandy cordless hand blender for this!), working in batches, process the squash mixture to a smooth puree. Return the soup to the slow-cooker to keep warm until serving. Season to taste with salt and pepper. Ladle into bowls, garnish with a dollop of the sou cream and the chives, and serve.
(I'll type up the ratatouille recipe a little later...)
