Butternut squash is a staple in New England, where it turns up in stuffings, pies, and soups, as well as side dishes. This soup is a natural in the autumn, and, in fact, makes a special first course for Thanksgiving dinner. In addition to the seasonings we’ve used to give it some zip, we’ve dressed it up with a little Sweetie Magic to bring out the natural sweetness of this delicious squash.
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Featuring
Servings
Makes 8 first-course servings
Ingredients
Seasoning Mix
1-1/2 teaspoons salt
1 teaspoon dry mustard
1 teaspoon white pepper
3/4 teaspoon onion powder
2 tablespoons Chef Paul Prudhomme's Sweetie Magic®
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1 large or 2 medium butternut squash, peeled, seeded and all membrane removed.
3 tablespoons unsalted butter
1 cup chopped onions
1 cup chopped celery
5 cups chicken stock
3 cups heavy cream
3 tablespoons chopped fresh parsley
1-1/2 teaspoons salt
1 teaspoon dry mustard
1 teaspoon white pepper
3/4 teaspoon onion powder
2 tablespoons Chef Paul Prudhomme's Sweetie Magic®
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1 large or 2 medium butternut squash, peeled, seeded and all membrane removed.
3 tablespoons unsalted butter
1 cup chopped onions
1 cup chopped celery
5 cups chicken stock
3 cups heavy cream
3 tablespoons chopped fresh parsley
How To Prepare
Combine the seasoning mix ingredients thoroughly in a small bowl. Grate enough of the squash on the large holes of a hand grater to yield 3 cups. Cut half the remaining squash into small dice, half into medium dice - there should be about two cups small dice and two cups medium dice. Set the diced squash aside.
Melt the butter in a large heavy pot over high heat. When the butter sizzles, add the onions, celery and the grated squash, and cook, occasionally scraping the bottom of the pot, about 13 to 15 minutes. Stir in 4 tablespoons of the seasoning mix cook, scraping the pot bottom once or twice, 3 to 4 minutes. Add the chicken stock, the diced squash and the remaining seasoning mix. Bring to a boil, reduce the heat to low and simmer, scraping the bottom of the pot from time to time until the squash has disintegrated somewhat, about 40 minutes.
Turn up the heat to high and stir in the cream. Bring to a boil, reduce heat to low, and simmer 15 minutes. Remove from the heat and stir in the parsley. Makes about 9 cups. Let the soup cool a few minutes and serve.
Copyright © 1991 by Paul Prudhomme
Melt the butter in a large heavy pot over high heat. When the butter sizzles, add the onions, celery and the grated squash, and cook, occasionally scraping the bottom of the pot, about 13 to 15 minutes. Stir in 4 tablespoons of the seasoning mix cook, scraping the pot bottom once or twice, 3 to 4 minutes. Add the chicken stock, the diced squash and the remaining seasoning mix. Bring to a boil, reduce the heat to low and simmer, scraping the bottom of the pot from time to time until the squash has disintegrated somewhat, about 40 minutes.
Turn up the heat to high and stir in the cream. Bring to a boil, reduce heat to low, and simmer 15 minutes. Remove from the heat and stir in the parsley. Makes about 9 cups. Let the soup cool a few minutes and serve.
Copyright © 1991 by Paul Prudhomme
