SQUASH SOUP WITH CHEESE AND APPLES
1 (2 1/2 lb) butternut squash
1 (1 1/2 lb) acorn squash
1 1/2 tbsp oil
1 1/2 tbsp water
1 onion, chopped
3 celery rib, chopped
6 tbsp butter
1/3 cup flour
9 cups chicken stock
1/2 cup grated Gruyere cheese
3 apple, peeled, cut into thin slices
salt and ground black pepper (to taste)
Peel and seed squashes. Cut enough into julienne to make 3/4 cup of each. Cover. Cut remaining squash into rough cubes.
In a large, heavy saucepan heat the oil with 1 1/2 tablespoons of water. Add cubed squash, onion, and celery. Cover and cook over low heat, stirring occasionally, about 10 minutes.
Make a medium roux of butter and flour and cook, stirring constantly (about five minutes). Heat stock and add to roux, stirring briskly until smooth.
Combine cooked vegetables with thickened stock and bring to a simmer. Lower heat and cook, partly covered, until very tender (30 to 40 minutes). Puree soup.
Stir julienne of squash into soup and heat through (3 minutes).
Remove from the heat and stir in cheese and sliced apples. Season to taste.
Makes 12 servings
BUTTERNUT SQUASH SOUP WITH PEARS
1 medium onion, chopped
2 tbsp butter or margarine
2 cups chicken broth
1 lb butternut squash, pared, seeded and cut into 1-inch cubes
2 pears, pared and sliced
1 tsp thyme, fresh; snipped
1/4 tsp salt
1/4 tsp ground white pepper
1/4 tsp ground coriander
1 cup heavy (whipping) cream
GARNISHES:
1 pear, unpared, sliced
1/2 cup pecans, toasted and chopped
Cook and stir onion in margarine in 4-quart Dutch oven until tender.
Stir in broth, squash, the 2 pared and sliced pears, thyme, salt, white pepper, and coriander. Heat to boiling; reduce heat. Cover and simmer until squash is tender, 10 to 15 minutes.
Pour about half of the soup into food processor work bowl fitted with steel blade or into blender container; cover and process until smooth. Repeat with remaining soup.
Return soup to Dutch oven; stir in whipping cream. Heat, stirring frequently, until hot.
Serve garnished with sliced pear and pecans.
Makes 6 servings |