The Greenbrier

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Monday, December 21, 2009

The next scrumptious Greenbrier Holiday Recipe is an all-time favorite: Gingered Butternut Squash Soup. The rich aroma of this unique soup will excite your palate!

4 tablespoons butter
1 cup diced onion
1/3 cup diced shallots
1 teaspoon chopped thyme leaves
1 1/2 tablespoons chopped ginger root
8 cups diced butternut squash or pumpkin
1 1/2 to 2 quarts chicken stock
1 cup heavy cream
kosher salt and pepper, to taste

1. Heat butter in a 3 to 4 quart sauce pot over medium-low heat. Add diced onions, shallots, thyme and ginger; cook until onions are translucent, about 3 to 5 minutes.

2. Remove soup from heat and puree with an immersion blender or in batches in a food processor. Then strain soup through a mesh strainer. Note: The soup can be made to this point and reheated.

3. Cook for another 15 to 20 minutes or until desired consistency. Add heavy cream to soup and bring to a simmer. Season to taste with salt and pepper.

Note: For a roasted soup, you will need to roast squash or pumpkin. Before adding squash to soup, brush with butter and roast in oven until golden brown.

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