Recipe by NcMysteryShopper
This soup is served in the squash shell with the lid set aside. Perfect for thanksgiving dinner or an nice fall or winter special occasion. Both the soup and squash shell can be reheated in a microwave oven. MAKE AHEAD: The recipe can be made through Step 5 and the components refrigerated separately overnight. The porcini cream can be made earlier in the day and refrigerated. Recipe is adapted from Jeremiah Tower, a patriarch of modern American cuisine and the genius behind San Francisco's Stars.
- 1⁄2 cup dried porcini mushrooms (1/2 ounce)
- 1 cup boiling water
- 12 sweet dumpling squash (1 to 1 1/4-pound each)
- salt & freshly ground black pepper
- 12 cups rich chicken broth, preferably homemade (Recipe #143924) or 12 cups rich turkey stock (Rich Turkey Stock)
- 5 1⁄4 lbs winter squash, such as butternut or 5 1⁄4 lbs pumpkin, peeled seeded and cut into 1-inch dice
- 8 sprigs flat leaf parsley, plus
- 2 tablespoons chopped flat leaf parsley
- 4 small sage sprigs, plus more for garnish
- 1⁄2 cup heavy cream
Directions See How It's Made
- Soak dried porcini in the boiling water until softened, about 20 minutes.
- Preheat the oven to 350°.
- Using a sharp paring knife carefully cut a ring (about 2") around the stem of each dumpling squash. Set tops aside and scoop out the seeds from inside squash and those clinging to the tops and disguard. Season each squash with salt and pepper and replace the lids (squash tops).
- Place squash on a baking sheet and bake for 30 minutes, or until JUST tender. Let cool slightly. Using a teaspoon, very carefully scoop the flesh from each squash, leaving about a 1/3" thick shell. Replace the lids and reserve the flesh. Leave the oven on.
- In a large saucepan, combine stock with butternut squash, parsley and sage sprigs. Bring to a boil, then simmer over low heat until the squash is tender, about 20 minutes. Discard the parsley and sage sprigs. Using a food processor or blender, puree squash with about 1/2 cup of the stock, working in batches. Return the puree to the sauce-pan, add the reserved sweet dumpling squash flesh and stir to combine. Season with salt and pepper. Keep warm.
- Rub porcini to loosen any grit, discard tough stems and transfer mushrooms to a blender. Let the soaking liquid stand for 5 minutes, then slowly add 1/2 cup to the blender and puree. Scrape the puree into a bowl and season with salt and pepper.
- In a medium mixing bowl, whip cream until firm. Fold in mushroom puree and season with salt and pepper.
- Reheat the squash shells in the oven, then transfer to plates and set the lids beside the squash.
- Stir chopped parsley into soup and ladle into heated squash shells. Spoon a dollop of porcini cream into the center of each soup. Garnish with sage and serve.