I've lost track of how days it's been raining here in Portland. I know that a total of ten or so days of falling moisture was in the weather forecast a few days ago. It's time for some comfort food to ward off the fall blues. This morning a friend called for my butternut squash soup recipe as she remembered enjoying it so much at our home during one of our soup group meals. It sure is a tummy-warmng soup kind of day - especially as I continue to recover from the nasty cold and bronchitis I've been dealing with for a couple weeks now. I thought I'd share the recipe here with you all (or "all, y'all" if that is appropriate)
Cowboy Jeffie's Butternut Squash Soup with a Kick
2 tablespoons butter
1 large onion - coarsely chopped
1 large butternut squash (about 3 lbs.) - peeled, seeded and
cut into 1-inch chunks
1.5 quarts chicken stock - preferably homemade or low-sodium
1/4 cup good bourbon (and you might as well pour a drink
for yourself, too!)
1 tablespoon fresh ginger - minced or grated
1/2 teaspoon ground nutmeg
1 bay leaf
1 tablespoon fresh lemon juice
1/8 teaspoon cayenne pepper (or to personal taste)
Salt and pepper (to taste)
1/4 cup heavy cream (or to taste)
Garnish with additional grated nutmeg, Italian parsley or
cilantro leaves, or a dollop of sour cream or yogurt
1.) Melt butter in heavy soup pot. Add onion and stir to coat. Cover pan and sweat until soft - about 10 minutes. Add squash, stock, bourbon, ginger, nutmeg and bay leaf. Bring to a boil, then reduce heat to a simmer and cook covered until squash is very soft, 30 to 40 minutes.
2.) Remove and discard bay leaf. Transfer cooked soup mixture to blender (or use hand/immersion blender) and process until smooth. Return to pot and cook over medium heat, stirring occasionally, until soup thickens to consistency of light cream, 10 to 15 minutes.
3.) Stir in lemon juice. Add cayenne. Season with salt and pepper to taste.
4.) Add heavy cream just before serving and re-adjust seasoning if necessary.
5.) Once the soup is ladled into bowls you may wish to garnish with grated fresh nutmeg, Italian parsley or cilantro leaves, or a dollop of sour cream or lowfat yogurt.
Serves 8 as a first course.
Don't forget Cowboy Jeffie's Confetti Chicken Chili is also a great hot meal on those cold fall and winter days.
© 2006 Jeff Fisher LogoMotives