| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Dairy | Gma3 | 1 | servings | |
INGREDIENTS
| 2 | lb | Butternut squash; peeled and cut into |
| ; chunks | ||
| 4 | c | Rich Chicken Stock or other stock |
| 1 1/4 | c | Sour cream; creme fraiche or |
| ; heavy cream | ||
| 2 | tb | Butter |
| Salt and freshly ground black pepper | ||
| 1 | ts | Butter |
| 1/4 | ts | Cayenne; or to taste |
| 1 | tb | Sugar; (optional) , about |
| Sauteed or grilled shrimp or mushrooms; optional | ||
| Several chives; cut into 1-inch | ||
| ; pieces |
INSTRUCTIONS
1. Combine the squash and stock in a saucepan and bring to a boil over high heat. Reduce the heat to medium and simmer for about 20 minutes, or until the squash is very tender. 2. Cool a bit for safety's sake, then puree the mixture in a blender. (You may prepare the recipe in advance up to this point; refrigerate in a covered container for up to 2 days.) 3. Return the puree to the saucepan and turn the heat to medium-low. Stir in the sour cream, creme fraiche, or cream, along with the butter, salt and pepper to taste, and the cayenne. Cook, stirring, until heated through (do not boil), then taste and add sugar and more seasoning, if necessary. Keep warm over low heat. 4. Serve the soup with a few cooked shrimp or mushrooms if you like, and chives. Converted by MC_Buster. NOTES : From Jean-George Vongerichten Recipe by: Good Morning America Converted by MM_Buster v2.0l.
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