I am continuing to explore the cooking book from the Girl and the Fig's restaurant in Sonoma. Tonight I made the soup following the recipe for the butternut squash soup. However, I could not find the butternut squash so I used acorn and delicata squash instead. I also used less butter than the recipe called for. I made butternut squash soup before using a different recipe that called for many more spices such as cinnamon and cumin. It also took several hours to make. This recipe is much quicker. Total time was about 1 hour. Here is how I made it.
Ingredients:
4 tablespoons of butter
1 yellow onion
4 celery stalks
2 carrots
1 large leek, white part only
1 shallot
3 garlic cloves, minced
1 small acorn squash
1 small delicata squash
1/2 cup heavy cream
2 cups of water
Salt and Pepper to taste
1 bunch of fresh sage leaves
Olive Oil
Balsamic vinegar
Preparation:
1. Chop onion, carrots, celery, leek, and shallot. Peel, clean and cut acorn and delicata squash. Melt butter in a big soup pot on medium low heat. Add onion, carrots, celery, leek, shallot and garlic and saute them until soft, about 5-7 minutes.
2. Next add squash and water to the pot and bring it to a boil. Salt and pepper to taste. Once boiling reduce heat to a simmer and let cook until squash and other vegetables are tender, about 20 minutes.
3. Add heavy cream to the pot, stir and remove it from the heat. Using a blender puree vegetables from the pot. Transfer into a clean pot and taste for salt. Add more if needed. Keep soup on low heat.
4. To fry sage leaves I simply preheated olive oil in a small pan, added sage leaves and just fried them for few minutes. I transferred them to a plate with a paper towel to soak up extra oil.
5. To make balsamic reduction, bring balsamic vinegar to a boil and then reduce to simmer. Simmer until 3/4 of the vinegar has evaporated.
6. Now it is time to serve the soup. Laddle the soup into a bowl and serve it with sour cream, fried sage leaves and balsamic reduction.
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