Friday, January 06, 2012
Decorated Butternut Squash Bowl Soup
You have the choice to roast the neck part of the butternut squash or chop them up and saute them. I roasted them with the bulb, removed the skin, and set aside with the reserved scooped out cooked flesh from the inside of the roasted butternut squash bowl.
To prepare soup - Chop 1/4 C onions and 1 small scallion. Saute them in 2 TB of butter until transluscent (without browning). Add 2 TB of dry vermouth and cook till evaporated. Add reserved butternut squash flesh, 1 Cup of warm water. Add salt and fresh ground black pepper to taste. Add a sachet with a sprig of thyme, 2 whole cloves, 4 whole black pepper. Taste and add Salt and pepper as needed. Bring to a quick boil and simmer for 10 minutes. Remove the sachet. Turn off the heat and cool for 30 minutes. Add them into a blender and blend till smooth. Strain into a large bowl. Add the juice from 1 lemon. Reheat the soup and serve in the butternut squash bowl.
at 9:28 PM