Winter Squash like Butternut

**coronabarb** · June 18, 2006

Elegant Butternut Squash Soup

2 butternut squash (about 2 lbs each)
2 qts chicken broth
2 Tablespoons butter
1 Tablespoon olive oil
1 Medium-sized onion, chopped
1/2 teaspoon ground mace
1/2 teaspoon ground ginger
1 Tablespoon light-brown sugar
salt and pepper to taste
Truffle oil for garnish if desired (a nice substitute would be flavored olive oil)
1/3 cup freshly grated Parmesan cheese

Halve squash lengthwise; peel, seed and cut into chunks. Place in a soup pot with broth. Simmer, partially covered, until tender, 20 to 25 minutes. Transfer squash to a bowl with slotted spoon; reserve broth.

Melt butter in oil in a nonstick skillet over very low heat. Add onion and cook, stirring, until wilted, about 15 minutes. Sprinkle with mace and ginger and cook, stirring for 1 minute more. Add cooked onion mixture and brown sugar to squash and stir well. Season with salt and pepper.

Puree squash mixture in batches in food processor or blender, gradually adding the reserved broth (or use stick blender). Return soup to pot and adjust seasonings if necessary. Heat over low heat.

Serve small portions of soup in shallow bowls. Drizzle small swirl of truffle oil over each portion, then add a generous pinch of grated Parmesan cheese in center of swirl.

June 18, 2006	#1
coronabarb Tomatoville® Recipe Keeper Join Date: Jan 2006 Location: Roseburg, Oregon - zone 7 Posts: 2,821	Winter Squash like Butternut Elegant Butternut Squash Soup 2 butternut squash (about 2 lbs each) 2 qts chicken broth 2 Tablespoons butter 1 Tablespoon olive oil 1 Medium-sized onion, chopped 1/2 teaspoon ground mace 1/2 teaspoon ground ginger 1 Tablespoon light-brown sugar salt and pepper to taste Truffle oil for garnish if desired (a nice substitute would be flavored olive oil) 1/3 cup freshly grated Parmesan cheese Halve squash lengthwise; peel, seed and cut into chunks. Place in a soup pot with broth. Simmer, partially covered, until tender, 20 to 25 minutes. Transfer squash to a bowl with slotted spoon; reserve broth. Melt butter in oil in a nonstick skillet over very low heat. Add onion and cook, stirring, until wilted, about 15 minutes. Sprinkle with mace and ginger and cook, stirring for 1 minute more. Add cooked onion mixture and brown sugar to squash and stir well. Season with salt and pepper. Puree squash mixture in batches in food processor or blender, gradually adding the reserved broth (or use stick blender). Return soup to pot and adjust seasonings if necessary. Heat over low heat. Serve small portions of soup in shallow bowls. Drizzle small swirl of truffle oil over each portion, then add a generous pinch of grated Parmesan cheese in center of swirl.