THOMAS KELLER’S BUTTERNUT SQUASH SOUP WITH BROWN BUTTER ...
This soup, an adaptation of one found in Thomas Keller's "Bouchon," should be approached as a labor of love; it requires several steps (including making vegetable stock) and four hours of cooking, but the result is astonishingly flavorful and complex. Sizzling brown butter is swirled in at the very end, giving the soup a rich toasted flavor.
Provided by Amanda Hesser
Total Time 2 hours 15 minutes
Yield Serves 6
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees. Line a small baking sheet with aluminum foil. Cut the neck off the squash and set it aside. Cut the bulb in half and scoop out and discard seeds. Brush each half inside and out with about 1 1/2 teaspoons of the canola oil. Sprinkle the cavities with salt and pepper and tuck a sprig of sage into each. Place cut-side-down on the baking sheet and roast until completely tender, about 1 hour. Remove the squash from the oven and let cool, then scoop out and reserve the flesh (discard sage).
- Meanwhile, using a paring knife, peel away the skin from the neck of the squash until you reach the bright orange flesh. Cut the flesh into 1/2-inch pieces (you should have about 4 cups).
- Put the remaining canola oil in a stockpot over medium-high heat, add the leeks, carrots, shallots and onions and cook, stirring often, for about 6 minutes. Add the diced squash, garlic, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and cook gently for 3 minutes, reducing the heat as necessary to keep the garlic and squash from coloring. Stir in the honey and cook, stirring, for 2 to 3 minutes. Add the stock and bouquet garni, bring to a simmer and cook for 10 to 15 minutes or until the squash is tender.
- Add the roasted squash and simmer gently for about 30 minutes for the flavors to blend. Remove from the heat and discard the bouquet garni. Transfer the soup to a blender, in batches, and purée. Strain the soup through a fine sieve into a bowl. Taste the soup and adjust the seasoning. Let the soup cool, then refrigerate until ready to serve.
- Place the crème fraîche in a small chilled bowl and stir in nutmeg to taste. Whisk until the crème fraîche holds a shape. Cover and refrigerate.
- Gently reheat the soup until just hot. If it is too thick, add a little more vegetable stock. Heat a medium skillet over high heat. When it is very hot, add the butter and rotate the skillet over the heat as necessary to brown the butter evenly, scraping up any bits that settle in the bottom. As soon as the butter is a hazelnut brown, pour it into the pot of soup -- keep a safe distance, it may sputter -- then stir.
- Ladle the soup into six serving bowls. Top each with a dollop of crème fraîche. Grind some black pepper over the top and sprinkle on the chives. Drizzle a little olive oil over the top.
Nutrition Facts : @context http//schema.org, Calories 354, UnsaturatedFatContent 14 grams, CarbohydrateContent 40 grams, FatContent 23 grams, FiberContent 7 grams, ProteinContent 4 grams, SaturatedFatContent 8 grams, SodiumContent 1317 milligrams, SugarContent 13 grams, TransFatContent 0 grams
MASHED BUTTERNUT SQUASH RECIPE - NYT COOKING
Mashed squash makes a versatile side dish throughout the fall and winter, since it goes with just about everything. It’s perfect with roasted meats like duck, chicken or pork loin. Don’t mash too much though — leave it on the chunky side.
Provided by David Tanis
Total Time 1 hours 15 minutes
Yield 4 servings
Number Of Ingredients 3
Steps:
- Heat oven to 350 degrees. Put squash cubes in a shallow, wide baking dish. Season with salt and pepper and toss with hands to coat. Pour water in, to a depth of about 1 inch. Dot surface with butter and cover dish tightly with foil.
- Bake, covered, until squash is tender, about 1 hour. Crush squash to a rough consistency with a potato masher or wooden spoon. Stir to incorporate cooking juices and check seasoning. May be prepared ahead and reheated.
Nutrition Facts : @context http//schema.org, Calories 206, UnsaturatedFatContent 4 grams, CarbohydrateContent 27 grams, FatContent 12 grams, FiberContent 5 grams, ProteinContent 2 grams, SaturatedFatContent 7 grams, SodiumContent 562 milligrams, SugarContent 5 grams, TransFatContent 0 grams
THE FRENCH LAUNDRY COOKBOOK (THE THOMAS KELLER LIBRARY ...
From amazon.com
OUR BEST RECIPES FROM THOMAS KELLER - SAVEUR
From saveur.com
THOMAS KELLER - WIKIPEDIA
From en.m.wikipedia.org
UNDER PRESSURE: COOKING SOUS VIDE (THE THOMAS KELLER ...
From amazon.com
THOMAS KELLER | THOMAS KELLER RESTAURANT GROUP
From thomaskeller.com
THOMAS KELLER'S MACARONI AND CHEESE - SAVEUR
From saveur.com
THE FRENCH LAUNDRY - WIKIPEDIA
From en.m.wikipedia.org
80 COMFORTING DINNER RECIPES FROM GRANDMA'S RECIPE BOX
From tasteofhome.com
WORKMAN PUBLISHING
From workman.com
WORKMAN PUBLISHING
From workman.com
THE 23 BEST COOKBOOKS OF ALL TIME 2022 | THE MANUAL
From themanual.com
LS2 PAC - CORVALLIS, OREGON
From library.ci.corvallis.or.us
40 BEST COOKBOOKS OF ALL TIME - KITCHEN AUTHORITY
From kitchenauthority.net
SAN FRANCISCO RESTAURANT REVIEWS, RECIPES, WINE & SPIRIT…
From sfgate.com
THE BEST PEPPERONI ROLL IN WEST VIRGINIA | MYRECIPES
From myrecipes.com
THESE FREEZER-FRIENDLY BLUEBERRY AVOCADO MUFFINS AR…
From myrecipes.com
CLAM CHOWDER WITH BACON RECIPE | JAMES BEARD FOUNDATION
From jamesbeard.org
BREAD PUDDING RECIPES | MARTHA STEWART
From marthastewart.com
GIVEAWAY WINNERS • STEAMY KITCHEN RECIPES GIVEAWAYS
From steamykitchen.com
RUBBING THE TURKEY WITH BUTTER, OR OIL? - HOME COOKING ...
From chowhound.com
50 CHEAP, TASTY CHICKEN RECIPES | CHEAPISM.COM
From blog.cheapism.com
PORK RECIPES | WILLIAMS SONOMA
From williams-sonoma.com
GIVEAWAY WINNERS • STEAMY KITCHEN RECIPES GIVEAWAYS
From steamykitchen.com
RUBBING THE TURKEY WITH BUTTER, OR OIL? - HOME COOKING ...
From chowhound.com
50 CHEAP, TASTY CHICKEN RECIPES | CHEAPISM.COM
From blog.cheapism.com
PORK RECIPES | WILLIAMS SONOMA
From williams-sonoma.com
THE BEST CHICKEN SOUP EVER RECIPE | ALLRECIPES
From allrecipes.com