Roasting squash concentrates the flavor and brings out its sweetness, while chestnuts add a silky texture and richness.
Ingredients:
2 small butternut squash, about 1 1/2 lbs, each halved and seeded
salt and freshly ground pepper to taste
2 TBS olive oil
10 TBS unsalted butter, divided
2 onions, thinly sliced (large sweet ones)
1/2 tsp salt
1/2 cup dry Marsala wine (4 fl. oz./125 ml)
14 roasted chestnuts, peeled and chopped (jarred chestnuts are easier than roasting and peeling your own)
8 cups water
4 TBS heavy cream
Fresh sage leaves as garnish (optional but attractive, especially resting on the rim of a wide rimmed soup bowl)
Preheat oven to 400F. Sprinkle the cut sides of squash with salt and pepper, and drizzle and rub with olive oil. Place cut side down in a baking dish or rimmed cookie sheet and bake until tender, about 50 minutes. Let cool and scoop the squash out of the skin.
In a large, heavy saucepan, melt 4 TBS of the butter over medium-low heat and saute onion with the salt for 10 minutes. Add the Marsala and cook until reduced to a glaze. Add the squash, chestnuts and water and simmer for 30 minutes. Transfer to a blender or food processor and puree until smooth. Return to saucepan and season with salt and pepper to taste.
In a small heavy saucepan over medium heat, melt the remaining 6 TBS of butter and cook until browned. Milk solid lumps may be strained out. Let cool. Store in a small squeeze bottle or other container with narrow opening.
Gently reheat the soup and add heavy cream. Reheat the brown butter (very carefully, if in a plastic container) in the microwave. Ladle soup into shallow or small bowls. Drizzle each serving with a swirl of brown butter. Garnish each bowl with a couple of sage leaves.
Prep time: 1 1/2 hrs, 45 min. active time
Ingredients:
2 small butternut squash, about 1 1/2 lbs, each halved and seeded
salt and freshly ground pepper to taste
2 TBS olive oil
10 TBS unsalted butter, divided
2 onions, thinly sliced (large sweet ones)
1/2 tsp salt
1/2 cup dry Marsala wine (4 fl. oz./125 ml)
14 roasted chestnuts, peeled and chopped (jarred chestnuts are easier than roasting and peeling your own)
8 cups water
4 TBS heavy cream
Fresh sage leaves as garnish (optional but attractive, especially resting on the rim of a wide rimmed soup bowl)
Preheat oven to 400F. Sprinkle the cut sides of squash with salt and pepper, and drizzle and rub with olive oil. Place cut side down in a baking dish or rimmed cookie sheet and bake until tender, about 50 minutes. Let cool and scoop the squash out of the skin.
In a large, heavy saucepan, melt 4 TBS of the butter over medium-low heat and saute onion with the salt for 10 minutes. Add the Marsala and cook until reduced to a glaze. Add the squash, chestnuts and water and simmer for 30 minutes. Transfer to a blender or food processor and puree until smooth. Return to saucepan and season with salt and pepper to taste.
In a small heavy saucepan over medium heat, melt the remaining 6 TBS of butter and cook until browned. Milk solid lumps may be strained out. Let cool. Store in a small squeeze bottle or other container with narrow opening.
Gently reheat the soup and add heavy cream. Reheat the brown butter (very carefully, if in a plastic container) in the microwave. Ladle soup into shallow or small bowls. Drizzle each serving with a swirl of brown butter. Garnish each bowl with a couple of sage leaves.
Prep time: 1 1/2 hrs, 45 min. active time
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