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Recipes - Butternut Squash Soup

Recipe Name

Butternut Squash Soup

Submitted by Belmontbound2012
Recipe Description Creamy soup served with a little heavy cream and goat cheese
Quantity 0 Quantity Unit Servings  
Prep Time (minutes) 30 Cook Time (minutes) 50 Ready In (minutes) 80
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
6
cups, cubesuse 2.5 lbs of squash
1/2
cup, choppedCarrots
6
tablespoons choppedOnion, chopped
1/4
cup, dicedcelery
4
clovesgarlic minced
1
tablespoonolive oil, extra virgin
4.5
teaspoonsfresh ginger, grated
1.5
teaspoonsground ginger
1/4
teaspoonstar anise seed
4
tablespoonsMirin (rice cooking wine)
6
cupsKitchen Basics Chicken stock
1
cup, fluid (yields 2 cups whipped)heavy cream
1
ouncegoat cheese
1/8
teaspoonWorcestershire sauce
1/8
teaspoonMolasses, blackstrap
1/8
tablespoonfish sauce
1/8
tablespoonuse 1/8 tsp
1/8
tablespoonuse 1/8 tsp
8
tablespoonsheavy cream
Steps
Sequence Step
1Split and seed squash - roast flesh side down at 350 degrees until fork tender
2In a pot over medium heat sweat the carrot, onion,celery and garlic until tender
3Add the ginger root, ground ginger and star anise to the vegetables
4Deglaze with the miring and reduce by 1/2
5Add chicken stock, bring the soup to a boil then turn down to simmer for 20 minutes
6Add the cream to the soup and return to stove and bring to a boil for 1 minute
7Puree soup in blender and use the fish sauce, worcestershire sauce and molasses to adjust taste
8In a small frying pan heat some heavy cream with goat cheese to top off the soup before serving






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