Monday, July 30, 2012

Kathy's Winter Soup

You will need:

1 large acorn squash
1 small pumpkin
2 Tbsp butter
2 Tbsp parmesan cheese
salt and pepper
2 Tbsp extra virgin olive oil
2 large carrots, peeled
4 large stalks celery
1 large onion
3 large leeks, trimmed
2-4 large garlic cloves
3 medium turnips, peeled
2 large parsnips, peeled
2 quarts chicken stock
1 tsp nutmeg
1 tsp thyme or sage
2 bay leaves
salt and pepper to taste
1 pint light cream or sour cream

Heat oven to 450 degrees. Cut the acorn squash and pumpkin in half. Scoop out and discard seeds and pulp. Place on a baking tray and top with 1 Tbsp of butter each. Sprinkle with salt, pepper and a little parmesan cheese. Bake for 1 hour and set aside to cool.

Meanwhile, clean and slice leeks thin. Roughly chop onion, celery, carrots, and garlic in a food processor. Heat olive oil in a large, heavy pot and sweat all until the onions are translucent. Add chicken stock to the pot. Peel and dice the turnips and parsnips. Remove the skins and stems from cooled pumpkin and squash and roughly chop. Add to the pot with the turnips and parsnips. Add bay leaves, nutmeg and thyme.

Simmer until all the vegetables are tender. Puree with a stick blender or in batches in the blender. Blend in the light cream or sour cream until smooth. Garnish with chives.

NOTE: You can add a tsp or so of fresh grated ginger to the soup, if desired.

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