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Squash Soup With Toasted Walnut Butter
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Ingredients for Walnut Butter: 6 Tbs. unsalted butter
1/2 cup toasted walnuts, chopped
1 Tbs. maple syrup
1/2 tsp. ground cinnamon
1/2 tsp. Kosher salt
1/2 tsp. ground ginger
Freshly ground pepper to taste Preparation for the Butter: Toast 1/2 cup chopped walnuts in a toaster oven, about 1-1/2 minutes. Let cool to room temperature. Place 6 tablespoons of unsalted butter in a bowl and add, 1 tablespoon maple syrup, 1/2 teaspoon ground ginger, 1/2 teaspoon ground cinnamon and 1/2 teaspoon Kosher salt and freshly ground pepper to taste and stir until well blended. Ingredients for Soup: 2 Tbs. olive oil
2 medium butternut squash
3 Tbs. butter
2 medium onions
1 Tbs. light brown sugar
2-inch piece fresh ginger
2 cloves garlic
1 small cinnamon stick
4 cups chicken broth Preparation: Preheat oven to 375 degrees. Cut ends off 2 medium butternut squash so you can stand the squash safely on end. Cut squash in half lengthwise and remove seeds. Oil a baking sheet with olive oil and put squash halves, cut side down onto sheet. Bake in oven until squash is quite soft, about 50 minutes. Allow cool. Cut 2 medium onions into thin slices and coarsely chop 2 cloves garlic. Peel and finely chop a 2-inch piece of fresh ginger. Melt 3 tablespoons butter in a large pot. Add garlic and saute until lightly browned. Add onions and 2-inch piece chopped ginger and cook until softened. Add 1 tablespoon light brown sugar, and 1 small cinnamon stick to pot. Cover and let ingredients sweat for about 10 minutes. Hold the squash in a cloth in your hand and spoon out the pulp with a large spoon. Add squash and chicken broth to the onion mixture. Bring to a boil and reduce heat to medium low. Cover and simmer 10 to 15 minutes. Discard cinnamon sticks and puree soup in blender or food processor, working in small batches. Return soup to pot. Ladle soup into bowls and serve with a dollop of Toasted Walnut Butter. Serves: 8-10 We at DIY believe all of the recipes from All in Good Taste are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
Good Day for Soup: Over 200 Recipes For Any Occasion
Model: 0811804674
Author: Jeanette Ferray
(1996)
Chronicle Publishing Company
Website: www.chroniclebooks.com
Saved by Soup: More Than 100 Low-Fat Recipes to Eat and Enjoy Every Day
Model: 0668153003
Author: Judith Barret
William Morrow and Company, Inc./HarperCollins
New York, NY 10022
Phone: 212-207-7000
Fax: 212-207-2145
American Harvest: 150 Recipes From America's Premier Chefs
Model: 0867308192
Author: American Academy of Chefs
Lebhar-Friedman, Inc.
New York, NY 10022-3556
Phone: 212-756-5204
Fax: 212-756-5128
An Apple Harvest
Model: 1580081045
Author: Frank Browning and Sharon Silva
(September, 1999)
Ten Speed Press
Website: www.tenspeed.com
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