Geek Cooking 101
Lessa the indifferent blogger here again with another tasty recipe to share. This recipe is from this month’s edition of Food Network magazine
I had a lot of fun making this recipe, the soup itself is actually quite easy and requires the most basic of culinary skills. The hardest part is probably cutting the squash to prepare it for the pan. The pumpkin bowls are totally unnecessary but I had a blast making them. You can follow my experience making it here, at my blog
The basic instructions for the soup are as follows:
For the Soup:
- 3 tablespoons unsalted butter
- 1/2 small onion, chopped
- Kosher salt
- 2 sprigs thyme
- 1 medium butternut or kuri squash (about 2 pounds), peeled and cut into 1-inch pieces
- 1 teaspoon sugar
- 3 tablespoons
- heavy cream (optional)
- Freshly ground pepper
- Melt the butter in a large saucepan over low heat. Add the onion and 1 teaspoon salt. Strip the thyme leaves into the pot, increase the heat to medium and cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the squash and sugar and cook, stirring, until glazed, 3 to 4 minutes. Add 5 cups water and bring to a boil. Reduce the heat to low and simmer, uncovered, until the squash is tender, 15 to 20 minutes.
Working in batches, transfer the soup to a blender, crack the lid to let steam escape and puree until smooth; return to the saucepan (or puree directly in the pan with an immersion blender). Stir in the heavy cream, if desired. Season with salt and pepper, and top as desired.
The Pumpernickel croutons I made for a topping greatly improved the flavor. I also highly suggest using chicken or vegetable broth instead of water, the soup did turn out rather bland. I have a few other ideas for improving the flavor as well, including curry spices.