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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

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Ingredients
Amt.	Measure	Ingredient



6	cups, cubes	use 2.5 lbs of squash
1/2	cup, chopped	Carrots
6	tablespoons chopped	Onion, chopped
1/4	cup, diced	celery
4	cloves	garlic minced
1	tablespoon	olive oil, extra virgin
4.5	teaspoons	fresh ginger, grated
1.5	teaspoons	ground ginger
1/4	teaspoon	star anise seed
4	tablespoons	Mirin (rice cooking wine)
6	cups	Kitchen Basics Chicken stock
1	cup, fluid (yields 2 cups whipped)	heavy cream
1	ounce	goat cheese
1/8	teaspoon	Worcestershire sauce
1/8	teaspoon	Molasses, blackstrap
1/8	tablespoon	fish sauce
1/8	tablespoon	use 1/8 tsp
1/8	tablespoon	use 1/8 tsp
8	tablespoons	heavy cream

Steps

Sequence	Step

1	Split and seed squash - roast flesh side down at 350 degrees until fork tender
2	In a pot over medium heat sweat the carrot, onion,celery and garlic until tender
3	Add the ginger root, ground ginger and star anise to the vegetables
4	Deglaze with the miring and reduce by 1/2
5	Add chicken stock, bring the soup to a boil then turn down to simmer for 20 minutes
6	Add the cream to the soup and return to stove and bring to a boil for 1 minute
7	Puree soup in blender and use the fish sauce, worcestershire sauce and molasses to adjust taste
8	In a small frying pan heat some heavy cream with goat cheese to top off the soup before serving

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