Butternut Squash Soup, Gingered (Boom)

4 Servings
Butternut Squash American
Butternut Squash American

3 oz (6 Tbsp) unsalted ter
1 1/4 lbs ternut squash peeled, seeded and diced
4 oz peeled and sliced ons
1.5 oz peeled and chopped fresh ger (original recipe c but we thought it was too gingery)
3 1/2 cups water
1 coarse t
1 te pepper
1 pepitas currants, chopped almonds, chives, and/or me fraiche for gar

In a sauce pan, melt the butter over medium heat. Saute onions until translucent. Add the squash and ginger, season with salt and pepper. Cook for 15-20 minutes, stirring occasionally, until nicely caramelized but still firm. Add the water and raise the heat to high and bring to a boil. Reduce heat and simmer for 20-25 minutes or until squash is tender. Transfer the soup to a blender or food processor and puree until smooth. Correct the seasoning and ladle into bowls. We like to garnish with pepitas and currants in the bowl and top with creme fraiche, finely chopped almonds, and chives. At the restaurant, the creme fraiche had almond taste. We ate this at Noe in the Omni Hotel in Houston for our 15th wedding anniversary.


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