Sometimes people make judgments about food when they haven’t tasted it. Like I have in some parts of the world. Like my daughter won’t eat mushrooms in any way shape or form. Sigh. And I don’t eat organ meats much anymore either (mostly because we know now how bad they are for us). But here I’m talking about the mingling of disparate foods. Like, let’s see, cheese on tapioca pudding. Or french fried broccoli on top of French fries. I’m making these up. Letting my mind drift into food oddities.
So it goes with this soup, except I learned about it at a cooking class. The bowl was put in front of me, and really I’ve rarely if ever turned down butternut squash soup. Even if it did have COOKIES on top. And it’s not as if I always like every recipe I taste at a cooking class, either. As many recipes as I’ve shared, I’ve not posted about an equal number. If this recipe had been in a magazine, I’d likely have flipped the page. I mean, honestly, I have about four good butternut squash recipes. Surely I don’t need another. Well, yes I did. This one. It is really, REALLY good. It’s different in a way – it’s a thinner style soup. More broth than thick squash, if you get my drift (and that’s because you strain out the solids). (Later note: the solids you strain out, though, are really good. Can be served as a side dish where butternut squash would be appropriate. It was really delicious.) And I thought the crumbled amaretti on top was just the icing on the cake. Well, the icing on the soup in actuality. The fillip of all. There’s not enough of the cookie to make the soup actually sweeter, even though the crumbs are sweet. You can barely see the little dollop of crème fraiche in the top right of the bowl.
The soup is not complicated – it has fresh butternut squash cubes, onion, fresh herbs, a tiny teaspoon of honey, a lot of chicken broth, and a cup of heavy cream. Oh, and some fresh squeezed orange juice. And I hope you have some rinds of Parmesan cheese stashed away in your freezer or refrigerator, right? Add one of those in the soup too (it’s discarded after cooking). The soup is only as good as the chicken stock you use, by the way. The teacher, Linda Steidel, made her own, but canned broth will work. I use Penzey’s broth (refrigerated concentrate), and have never been disappointed. I’m generous with the amount I use, which merely makes for a more flavorful base. The recipe indicates you need to whip the mascarpone. I don’t know that that step is necessary, but I’ve included it in the recipe. The squash solids are strained out of the soup, so it’s smooth. Take advantage of Costco’s big bags of cubed butternut squash – they don’t always have it. Tis’ the season for it, you know.
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Butternut Squash Soup with Honey, Mascarpone & Amaretti Garnish
Recipe By: Cooking class with Linda Steidel
Serving Size: 6
4 tablespoons unsalted butter
1 whole yellow onion — sliced
2 1/2 pounds butternut squash — peeled, seeded and diced into 1-inch pieces
2 ounces Parmesan cheese — rind only
2 sprigs fresh thyme
1 whole bay leaf — fresh if you can find one
1/8 teaspoon ground cumin
1/8 teaspoon freshly ground nutmeg
sea salt to taste
1 teaspoon honey — chestnut or other variety
freshly ground black pepper
6 cups low sodium chicken stock
1 cup heavy cream
1 whole orange — juice ONLY
1/4 cup Amaretti di Saronna cookies — crushed
1/4 cup mascarpone cheese — softened
1. In a large saucepan heat 1 T butter over medium-high heat. Add onion, reduce heat and cook slowly 10-15 minutes, until onion is tender but not browned. Add squash, cheese rind, thyme, bay leaf, cumin and nutmeg. Stir to mix, season with salt, cover and cook over medium heat for about 10 minutes. Stir the mixture often.
2. Meanwhile, in the bowl of an electric mixer whip the mascarpone and honey until smooth. Season to taste with salt and pepper and continue to whip until stiff. Do not over-mix or the mascarpone will separate. Set aside. [I don’t think this step is necessary . . . your choice.]
3. Add the stock and cream to the squash mixture, raise the heat to medium-high and bring to a simmer. Reduce to medium heat and simmer for about 15 minutes, or until squash is tender. Remove and discard the cheese rind, thyme and bay leaf.
4. Using an immersion blender (or pour in batches into a standard blender) blend the soup in the pot. Strain the soup through a fine-mesh sieve. (But keep the solids to eat as a side veggie – they’re really very good!) Return it to the pan and set over medium heat. Season to taste with salt and pepper. Whisk in 3 T of butter and the orange juice.
5. Pour the hot soup into bowls and serve each with a heaping T. of mascarpone and a sprinkling of amaretti cookies.
Per Serving: 428 Calories; 29g Fat (60.3% calories from fat); 9g Protein; 34g Carbohydrate; 4g Dietary Fiber; 89mg Cholesterol; 725 mg Sodium.
One year ago: Chocolate Mousse in the Blender (easy, easy, but thinner than standard)
Two years ago: Aromatic Braised Lamb

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