| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Meats |
|
Soups/stews, Cream, Butternut |
8 |
Servings |
INGREDIENTS
| 3 |
tb |
Butter |
| 1 |
sm |
Yellow onion; chopped |
| 1 |
|
Stalk celery; chopped |
| 2 |
|
Carrots; peeled and chopped |
| 1 |
lg |
Butternut squash; peeled, seeded and cubed |
| 2 |
|
Russet potatoes; peeled and cubed |
| 2 |
qt |
Homemade or good quality chicken stock; unsalted |
| 1 |
|
Bay leaf |
| 2 |
ts |
Salt |
| 1 |
tb |
Sugar |
| 1/4 |
ts |
Nutmeg |
| 1 |
c |
Light cream |
| 8 |
tb |
Toasted pumpkin seeds |
INSTRUCTIONS
Melt butter in a heavy-bottomed stock pot. Add the onion, celery, and
carrots. Stir over medium heat until the carrots soften a bit and the
onion is translucent. Add the butternut squash, potatoes and the
chicken stock and bring the mixture to a boil. Reduce heat and cover
partially. Add the bay leaf and allow to simmer for 45 minutes to 1
hour, or until the squash is very soft. Remove from heat and puree
the solids with the liquid in a blender or a food processor until
smooth and creamy. Add salt, sugar, nutmeg and cream and stir to
combine. Taste. Cool and refrigerate. Reheat gently over very low
heat before packing in a wide mouth thermos to take on your picnic.
Toasted Pumpkin Seeds If you have a heavy cast iron frying pan, warm
over medium-high heat for about 15-20 seconds before adding the
pumpkin seeds. This does not need any oil. As a matter of fact, the
nutty crispness of the seeds comes out better in this method than if
they were fried in oil, not to mention the calories that you would be
consuming. If you don't have a cast iron pan, place the seeds on a
cookie sheet in a preheated 350°F oven and bake for 4-6 minutes of
until they are toasty.
MM-format by Petra <phildeb@gmx.net>
Converted by MM_Buster v2.0n.
Posted to MM-Recipes Digest by Petra Hildebrandt <phildeb@ibm.net>
on Sep 26, 1999
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