The flavor of butternut squash in this bright yellow soup is balanced with onion, leeks, celery, sage, a generous amount of Parmesan and nutmeg. Cayenne and black pepper give it a bit of a kick. This is a nice starter for an autumn meal.Based on a recipe by Moira Hodgson, The New York Times, November 2, 1997.
Total Time1 hourhr20 minutesmins
Course: Gluten Free, Soups, Vegetarian
Keyword: Freezes Well
Servings: 8servings
Author: Catherine Christiano
Ingredients
3tablespoonscanola oil
2cupsSpanish or vidalia oniondiced
1 1/2cupscelerydiced, approximately 2 large celery stalks
2cupsleekswhite part only, coarsely chopped, approximately 2 average sized leeks
4clovesgarlicsliced thin
7cupsno sodium chicken brothpreheated. Use vegetable broth for vegetarian version
1/4poundParmesan piece or rindstied with string in a piece of cheesecloth
10cupsbutternut squashpeeled and 1" cubed (approximately two, 2 lb squash)
3fresh sage leaveschopped
1bay leaf
pinchblack pepper
1/2teaspoonground nutmeg
1/8teaspooncayenne pepper
Garnishes
3scallionsthinly sliced
freshly grated Parmesan
Instructions
In a 6 quart stock pot over medium heat, heat canola oil, . Add onion, celery, leeks and garlic; cook until soft, approximately 7 minutes.
Add chicken or vegetable broth. Tie Parmesan pieces in piece of cheese cloth and add to pot. Simmer 15 minutes. Add butternut squash, sage, bay leaf, pepper, nutmeg, and cayenne. Cook untilĀ squash is tender, about 10 - 15 minutes.
Remove bay leaf and cheese. Using an immersion blender or regular blender, puree until smooth. If too thick, add additional broth. Adjust seasoning to taste. Serve warm, garnished with scallions. Pass freshly grated Parmesan separately.
Notes
Handling butternut and acorn squash can cause a contact dermatitis reaction, resulting in orange and cracked skin. To avoid this, wear gloves when peeling.