This fragrant, pretty soup would make a wonderful meal served with plenty of dark bread–just the thing to warm you up on a cold day.
Share this on Facebook, opens in a new window
Share this on Twitter, opens in a new window
Share this on Pinterest, opens in a new window
Print this recipe
Servings
Makes about 6 cups
Ingredients
1 tablespoon Chef Paul Prudhomme´s Vegetable Magic®
¾ teaspoon Chef Paul Prudhomme´s Sweetie Magic®
⅛ teaspoon ground coriander
1 (12-ounce) can evaporated skim milk
10 tablespoons nonfat dry milk
3½ cups medium-diced butternut squash (see note)
3 cups defatted chicken stock, in all
1½ cups finely diced butternut squash
1 to 4 (1 gram) packets artificial sweetener, optional
¾ teaspoon Chef Paul Prudhomme´s Sweetie Magic®
⅛ teaspoon ground coriander
1 (12-ounce) can evaporated skim milk
10 tablespoons nonfat dry milk
3½ cups medium-diced butternut squash (see note)
3 cups defatted chicken stock, in all
1½ cups finely diced butternut squash
1 to 4 (1 gram) packets artificial sweetener, optional
How To Prepare
Combine the first three ingredients in a small bowl to make the Seasoning Mix.
Place the evaporated milk and dry milk in a blender or food processor and process until smooth and creamy; set aside.
Place the medium-chopped squash and 2 cups of stock in a blender or food processor and purée as finely as possible to a very thick paste. If the blending process stops because the mixture is too thick, add small amounts of stock as necessary to allow the process to continue. When the mixture is completely puréed, add any remaining stock, along with the seasoning mix, and blend thoroughly.
Preheat a heavy 5-quart pot, preferably nonstick, over high heat to 350°, about 4 minutes.
Place the puréed squash into the pot and cook, frequently scraping up the brown bits on the bottom of the pot, until the mixture thickens and comes to a full, rolling boil, creating many "volcanoes" that bubble constantly. Add the milk mixture and the finely diced squash, reduce the heat to low, and stir well. Caution: Dishes using creamy blended mixtures can "break" or curdle easily if they are brought to a full boil. Therefore, bring the liquid just to a gentle boil, and stir immediately. Simmer, stirring frequently, for 8 minutes. Turn off the heat, taste, and if desired, add up to 4 packets of your favorite artificial sweetener.
Note: This is the size you'll need to dice the squash if you use a blender. With a food processor, the pieces don't have to be so small, but if the mixture does not become completely puréed, use a blender.
Copyright ® 1993 by Paul Prudhomme
Place the evaporated milk and dry milk in a blender or food processor and process until smooth and creamy; set aside.
Place the medium-chopped squash and 2 cups of stock in a blender or food processor and purée as finely as possible to a very thick paste. If the blending process stops because the mixture is too thick, add small amounts of stock as necessary to allow the process to continue. When the mixture is completely puréed, add any remaining stock, along with the seasoning mix, and blend thoroughly.
Preheat a heavy 5-quart pot, preferably nonstick, over high heat to 350°, about 4 minutes.
Place the puréed squash into the pot and cook, frequently scraping up the brown bits on the bottom of the pot, until the mixture thickens and comes to a full, rolling boil, creating many "volcanoes" that bubble constantly. Add the milk mixture and the finely diced squash, reduce the heat to low, and stir well. Caution: Dishes using creamy blended mixtures can "break" or curdle easily if they are brought to a full boil. Therefore, bring the liquid just to a gentle boil, and stir immediately. Simmer, stirring frequently, for 8 minutes. Turn off the heat, taste, and if desired, add up to 4 packets of your favorite artificial sweetener.
Note: This is the size you'll need to dice the squash if you use a blender. With a food processor, the pieces don't have to be so small, but if the mixture does not become completely puréed, use a blender.
Copyright ® 1993 by Paul Prudhomme
