Recipe by Buster's friend
Pumpkin and winter squash are so nutritious & versatile. I just love them. Rich taste, full of beta carotene, filling but not fattening & inexpensive - gotta love these vegies! Used a Golden Butternut to make this soup last night. It was the first use of our version of Sherry Peppers (habaneros, cinnamon sticks, allspice berries, black peppercorns in dry sherry) - turned out mighty well. I subbed hot pepper & dry sherry into this recipe as Bermuda Sherry Pepper is hard to come by. The squash cooked down to a beautiful thick orange base that did not need pureeing - the carrot bits were soft too but added a bit of texture which was appealing. Keeps well for reheating in microwave without separating too. Posting at request of DN who wants the recipe after tasting. We served with hot fresh Potato Bread (Kartoflany Chleb) made with rosemary & sultanas.
- 3 lbs winter squash
- 2 tablespoons olive oil, divided
- 1 onion, large, finely chopped
- 3 carrots, finely chopped
- 4 garlic cloves, sliced
- 1 tablespoon fresh thyme
- 1⁄2 teaspoon ground ginger
- 1 tablespoon kosher salt
- 1⁄2 teaspoon cayenne pepper
- 1⁄2 cup dry sherry
- 8 cups chicken broth
- 14 ounces evaporated milk
- 1⁄2 teaspoon black pepper, freshly ground, fine, to taste
- 1⁄8 teaspoon nutmeg, freshly grated
Directions See How It's Made
- Preheat oven to 400 degrees F. Cut squash into quarters, remove seeds & loose membranes. Rub cut surfaces with 1 tablespoon of the olive oil. Roast squash for 40 minutes on flat sheet. Test for doneness by seeing if a fork easily penetrates flesh. When soft, cool to workable/room temperature.
- While squash is roasting, prepare the onions, carrots & garlic. Saute the onion & carrot in a large soup pot until the onion is translucent & slightly caramelized, about 15 minutes on low heat. Add garlic and saute another 10 minutes, taking care not to brown the garlic. Add the seasonings (thyme, ginger, cayenne, salt) & cook an additional minute. Take off heat until the squash is cool enough to peel.
- Peel & coarsely chop the roasted squash. Add the squash to the soup pot. Saute the squash 5 minutes over medium heat - taking care not to brown the garlic. When the squash is hot & maybe beginning to stick a bit, add the sherry. Stir well, then add the chicken broth. Let simmer with frequent stirring about 20 minutes or until thick.
- Finish soup by adding 12 ounces (1 can) evaporated milk (NOT condensed!). Add finely freshly ground black pepper & fresh grated nutmeg to pot & stir to mix just before serving. Adjust salt & serve.