Wednesday, January 03, 2007
Butternut Squash & Ginger Soup with Garlic Croutons
Garlic Croutons:
2 T. butter
2 garlic cloves, chopped
2 c. bread cubes cut from rustic white bread
Soup:
2 T. olive oil
1 medium onion, chopped
¾ c. chopped celery
¼ c. finely chopped and peeled fresh ginger
6 lg. Fresh thyme sprigs
4 c. 1-inch cubes peeled and seeded butternut squash
4-½ c. chicken broth
½ c. whipping cream
For Croutons:
Melt butter in large nonstick skillet over medium heat. Add garlic; stir 20 seconds. Add bread and sauté until golden, about 5 minutes. Transfer croutons to paper towels to cool.
(May be made 1 day ahead and stored at room temperature in airtight container).
For Soup:
Heat oil in large pot over medium-high heat. Add onion, celery, ginger and thyme. Sauté until vegetables are soft, about 6 minutes. Add squash and about 4-½ c. of the chicken broth. Bring to a boil and then reduce heat to medium. Simmer until squash is very tender, about 25 minutes. Remove from heat.
Using an immersion blender, blend soup until smooth. (If you don’t have one, work in batches and blend in regular blender until all the squash has been pureed with the broth).
Stir in cream and add more broth to thin, if desired. Season to taste with salt and pepper.
(Soup may be made 1 day ahead. Cool, cover and chill).
Rewarm the soup and serve in bowls, garnished with the garlic croutons.
2 T. butter
2 garlic cloves, chopped
2 c. bread cubes cut from rustic white bread
Soup:
2 T. olive oil
1 medium onion, chopped
¾ c. chopped celery
¼ c. finely chopped and peeled fresh ginger
6 lg. Fresh thyme sprigs
4 c. 1-inch cubes peeled and seeded butternut squash
4-½ c. chicken broth
½ c. whipping cream
For Croutons:
Melt butter in large nonstick skillet over medium heat. Add garlic; stir 20 seconds. Add bread and sauté until golden, about 5 minutes. Transfer croutons to paper towels to cool.
(May be made 1 day ahead and stored at room temperature in airtight container).
For Soup:
Heat oil in large pot over medium-high heat. Add onion, celery, ginger and thyme. Sauté until vegetables are soft, about 6 minutes. Add squash and about 4-½ c. of the chicken broth. Bring to a boil and then reduce heat to medium. Simmer until squash is very tender, about 25 minutes. Remove from heat.
Using an immersion blender, blend soup until smooth. (If you don’t have one, work in batches and blend in regular blender until all the squash has been pureed with the broth).
Stir in cream and add more broth to thin, if desired. Season to taste with salt and pepper.
(Soup may be made 1 day ahead. Cool, cover and chill).
Rewarm the soup and serve in bowls, garnished with the garlic croutons.
Labels: soups
# posted by Lorraine @ 12:53 PM 
