Recipe: Butternut Squash Soup with Roasted Red Pepper and Green Basil Coulis

Butternut Squash Soup with Roasted Red Pepper and Green Basil Coulis
Source Janet Trefethen
Makes 10 to 12 cups.

2 Tbsp. unsalted butter
2 garlic cloves, minced
1 lb. yellow onions, sliced
2 lbs. butternut squash
1 qt. chicken broth
salt and pepper, to taste
Roasted Red Pepper Coulis:

2 red bell peppers
1/4 cup chicken broth
salt and pepper, to taste
Green Basil Coulis:

1/2 cup virgin olive oil
1 garlic clove
1 cup sliced shallots (8 to 12 shallots)
1/4 cup white wine (Eshcol White)
2 cup fresh basil leaves, well packed
1/2 cup chicken broth
salt and pepper, to taste

Preheat oven to 350 degrees. Cut squash in half lengthwise and remove seeds.

Place, cut side down, on high-sided cookie sheet, pour water in pan to coat bottom. Bake until tender, about 1 hour. Meanwhile, heat butter in heavy pot.

Add minced garlic and cook for 10 seconds. Add onions and cook over medium-low heat until onions are translucent, about 8 to 10 minutes. Pour in chicken broth.

Bring to boiling. Reduce heat to very low. Peel and discard skin from squash.

Mash flesh lightly, add to stock pot, and cook about 5 minutes. Pour soup into container of blender, in batches if necessary, and process until smooth but still thick. Return soup to heat. Season to taste with salt and pepper.

Pour into serving bowls, decorate as desired with Red and Green Coulis.

Red Pepper Coulis:
Roast pepper over flame on stove or under broiler until skin blackens evenly. Let cool. Peel off black skin and remove core and seeds. Chop coarsely. In food processor or blender, puree peppers, adding chicken broth until thick sauce consistency is attained. Season with salt and pepper, strain, and pour into plastic squeeze bottle.

Green Basil Coulis:
Heat olive oil in skillet. Add garlic and sliced shallots to pan and saute over low heat until translucent, about 5 minutes. Pour in wine and cook 1 minute. Stir in basil leaves and toss until coated with oil. Place in blender or food processor and process, adding chicken broth until liquid can be poured easily, but is not runny. Season with salt and pepper, and pour into squeeze bottle.