Recipe by bluemoon downunder
As Lynne explains in the notes accompanying this recipe, cooking this Butternut Squash Soup in a large sauté pan saves time and intensifies the flavours; and “browning the onions supplies the bold foundation you need with sweet ingredients like squash”. A really delicious soup, I have made several times and have always enjoyed, as have family members and friends whom I’ve served it to. I have always made this soup exactly to the recipe (I wasn’t even tempted to add more garlic as I do with so many recipes!) because Lynne’s recipes are always so good and I trust them totally. I’ll be interested to know what changes Zaar chefs will make. I have posted this recipe here - together with Lynne’s fabulous tips – exactly as I received it in "The Splendid Table” newsletter. Subscription details are available online.
Top Review by querian
I thought this sounded really interesting but was completely disappointed. I couldn't even eat the soup it was so off. My husband thought it was a bit better but still weird. The tomatoes totally didn't fit in this dish, it made the soup taste like squash soup plus ketchup. Ewwwww. Maybe I'm old fashioned but I have made a few squash soup recipes I've made where you use evaporated milk or coconut milk in place of the tomatoes in basically the same recipe and those rock. This one not so much. My husband asked me what to do with the leftovers and I told him to throw them out and we never throw out food.
- 3 -4 tablespoons extra virgin olive oil
- 2 onions, medium to large, cut into 1/4-inch dice
- salt & freshly ground black pepper
- 8 large garlic cloves, minced
- 1⁄2 teaspoon dried thyme
- 1⁄3 cup cider vinegar
- 1 cup dry white wine
- 1 (14 ounce) can whole tomatoes, crushed
- 2 1⁄2-3 lbs butternut squash or 2 1⁄2-3 lbs kabocha squash, peeled, seeded and cut into 1-inch chunks
- 8 -10 cups low sodium chicken broth (College Inn is one of my favorites)
- 1 large lime, grated peel
- 2 limes, juice of
- 3 garlic cloves, minced
- 1⁄2 cup tightly-packed fresh coriander or 1⁄2 cup basil leaves, torn
Directions See How It's Made
- In a 12-inch sauté pan, heat the oil over medium high.
- Stir in the onion, salt and pepper.
- Sauté until golden.
- Stir in garlic and all the thyme. Cook 30 seconds.
- Blend in vinegar, scraping up the brown glaze from the bottom of the pan. Boil down to nothing. Do the same with the wine.
- Blend in tomatoes.
- Cook 2 minutes.
- Add squash and broth.
- Bring to a gentle simmer over medium low heat.
- Cover and cook 30 minutes, or until squash is tender.
- Taste for seasoning.
- Cool a little, then puree half the soup in a blender.
- Pour it back into the pan. Set aside up to an hour at room temperature, or refrigerate up to four days.
- Blend together the topping’s lime peel, juice, and garlic.
- Just before serving stir in the herb leaves.
- Reheat soup to bubbling.
- Taste again for seasoning.
- Sprinkle topping on each serving.
- LYNNE'S TIPS
- Kabocha is a winter squash. Its dark green rind is streaked with pale green and the orange flesh is sweet when cooked. As with all squash, select ones that are firm and heavy for their size. Cut in half and remove the seeds before baking, steaming or using in soups.
- The wide, shallow surface of a big sauté pan encourages faster sautés and cooking. Because you can reduce quantities quickly in a big, wide pan, you intensify flavours in a matter of minutes. If you boil down a soup in a deep pot to enrich it, it takes longer and flavours don’t stay as fresh.
- Fast-browned onions supply the bold foundation you need with sweet ingredients like squash. (Slow browning creates caramel-like sweetness).