Winter Squash Soup

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Winter Squash Soup

 

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This elegant soup comes from the Lyon region of France, where pumpkin and

other squashes are used in a variety of dishes, from gratins to pies. Serve

with crusty bread. You can substitute squash for pumpkin. For a truly

impressive presentation, serve soup in individual hollowed out and cleaned

small pumpkins.

 

Cuisine: French

Prep Time: 30 Minutes

Cooking Time: 25 Minutes

Yield: 6 Servings

Source: EthnicGrocer

 

 

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Ingredients

 

1 cup(s) Vegetable stock

1/4 teaspoon(s) Nutmeg, ground

to taste Sea salt

1 1/2 cup(s) Toasted croutons

5 pound(s) Small pumpkin or winter squash

1/2 cup(s) Heavy cream (see Archives for substitute)

1/4 cup(s) Sour cream (see Archives for Substitute)

to taste White pepper, freshly ground

 

 

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Instructions

 

Slice off the top of the squash evenly, and scoop out and discard the seeds

and stringy fiber. Scoop out the squash flesh.

Cut the squash flesh into cubes. Place in a steamer basket over simmering

water and steam for about 20 minutes, or until fork tender.

Heat the chicken stock in a small saucepan over medium heat. Transfer the

steamed pumpkin to the bowl of a food processor and process to a puree,

adding the hot stock little by little.

Turn the mixture into a medium saucepan, stir in the heavy cream and mix

thoroughly. Season to taste with the spices.

Bring to a simmer over medium heat and let cook gently for a few minutes.

Pour a small amount of hot soup into the sour cream. Mix well. Add this back

to the soup and mix well.

Sprinkle with the croutons and serve.

 

 

 

Language is an expression of thought. Everytime you speak, your mind is on

Parade

Mark 12: 30,31

 

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