Here is a recipe on one of my favorite winter soups. This is also one of the first courses at the restaurant. And, sometimes for holidays, we offer it to go in quart containers for our customers. Enjoy!
Winter Squash Soup
(serves eight)
Ingredients:
1 – large Butternut squash, peeled and cut into rough 1 inch dice
1 – large Spanish onion, sliced
1 – sprig of fresh rosemary and a sprig or two of fresh thyme
2 – oranges
1/2 pound of butter
1 – bay leaf
1/2 cup white wine
6 – 7 cups of chicken stock (or organic low sodium chicken stock)
2 Tbl. brown sugar
Salt and pepper to taste
Crumbled ricotta salata (to garnish)
chives (to garnish)
Truffle oil (to garnish)
Directions:
1. Melt butter in large stockpot. Add onions. Add zest from orange, rosemary (thyme is optional), and bay leaf.
2. Cook until onions are translucent, about 10 minutes. Add butternut squash and cook about 10 minutes until butternut squash gets soft, stirring every few minutes so it doesn’t burn on the bottom. Add white wine and juice from oranges.
3. Cook until half the liquid is reduced (almost syrup consistency). Add chicken stock (to cover squash about an inch). Simmer until squash is completely tender. Remove bay leaf. Blend until completely smooth.
4. Season with salt and pepper. Garnish with ricotta salata, sliced chives and truffle oil.
