Lisa Shapiro from Dining in DC shared one of her favorite Thanksgiving recipes. This butternut squash soup sounds like the perfect way to begin the Thanksgiving meal. Thanks Lisa!
Butternut Squash Soup with Fall Mushrooms
adapted from Jean-Georges Vongerichten and provided directly by Philippe Reininger, Executive Chef at J&G Steakhouse
makes about 4 servings
For the soup
2 pounds butternut squash, seeded, and cut into chunks away from the rind
4 cups chicken stock
1 ¼ cup crème frâiche (or heavy cream)
2 Tbsp butter
Salt and freshly ground black pepper
2 pounds butternut squash, seeded, and cut into chunks away from the rind
4 cups chicken stock
1 ¼ cup crème frâiche (or heavy cream)
2 Tbsp butter
Salt and freshly ground black pepper
1 teaspoon sherry (optional)
For the garnish
2 cups black trumpet mushrooms, washed (I used shiitakes)
1 shallot, chopped
1 tbsp butter
2 tbsp chives "batonnet" (sticks), chopped
2 cups black trumpet mushrooms, washed (I used shiitakes)
1 shallot, chopped
1 tbsp butter
2 tbsp chives "batonnet" (sticks), chopped
In
a large pot, combine the squash and stock and bring to a boil. Lower
heat to medium and simmer for 20-30 minutes, until the squash is very
tender. Let cool. Working in batches, purée the mixture in a blender or
food processor. (You may prepare the recipe in advance up to this point;
refrigerate in a covered container for up to 2 days.)
Return the
purée to the pot over medium-low heat, and add the crème frâiche and
butter. Cook, stirring, until heated through (do not boil). Season with
salt and pepper to your taste.
Meanwhile, to prepare the garnish,
sauté shallots in butter for 3-4 minutes over medium-high heat. Add
mushrooms and sauté for about 3-5 minutes, until the mushrooms start to
brown slightly.
To serve, pour the soup into bowls and garnish with the mushrooms. Sprinkle with chives. Enjoy!
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