Today is Thanksgiving and my mom, aunt and I are making the turkey, stuffing and vegetable dishes for tonight’s feast. The butternut squash on my counter the past week inspired me to make this winter/autumn soup last weekend. I doubled the recipe, frozen half and will have less time to cook on my next return. The great thing about soup is you can freeze any leftovers and eat them later for quick lunches and dinners when the time gets too hectic.
In this soup recipe you use very little ingredients, and I also threw in a half of an acorn squash I kept in the fridge. Since I didn’t have any celery, I left that out, but otherwise I stuck to the recipe. If you’re going to use pumpkin seeds, buy them from the store and roast them (I recommend trying this recipe by Michael Chiarello) or use them from the squash or pumpkin you’re going to use for this recipe!
The sour cream thickens the soup and it comes out smooth. After receiving rave reviews, I ended up freezing half of the meat in preparation for an evening meal when I returned home from Thanksgiving vacation. You can also add homemade croutons to this soup for an incredible taste. Enjoy!
Squash soup with pumpkin seeds roasted in the oven
The recipe comes from: Bon Appetit Magazine.
Preparation Time: 30 minutes
Total Time: one hour fifteen minutes
This meal serves 10 to 12 people.
There are several ingredients to this recipe.
- Four tablespoons of unsalted butter
- coarsely chopped 1 medium onion
- celery rib chopped coarsely
- 2 cloves of garlic chopped coarsely
- A cup of dry white wine
- One quart of low-sodium broth or chicken stock
- Three cups of water
- 4 pounds of butternut squash or kabocha – peeled, seeded, and cut into 1-inch cubes
- White pepper freshly ground with salt
- Freshly grated nutmeg in large pinch
- A half cup of room-temperature sour cream
- Honey, salted roasted pumpkin seeds and diced cucumber may be used as garnishes (optional).
The directions are as follows:
- During cooking, add the onion, celery and garlic into a large pot and cook over moderate heat, stirring constantly, for about 5 minutes, until softened.
- Add the white wine and let it simmer for 3 minutes. Add the stock and water and let the mixture come to a boil. Add the squash and cover partially accordingly. Slowly simmer the dish over moderate heat until the squash is cooked through, approximately 30 minutes.
- Put the soup into a blender and puree it in batches. Put the pureed soup back in the pot, heat it up, and season with salt, white pepper, and nutmeg. Remove from the heat and stir in the sour cream, or hand blend. (Note: the sour cream should not be added while the soup boils or it will curdle.) Garnish with pumpkin seeds, a drizzle of honey and the cucumber.
NOTE: The soup can be served a day ahead by refrigerating. Reheat it before serving.