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Ingredients
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Amt.
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Measure
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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 |
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Steps
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Sequence
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Step
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| | 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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