BUTTERNUT SQUASH SOUP - VEGAN
This was one of the recipes I made in the Vegetarian Cooking class I attended at Johnson & Wales University Culinary School. This soup was particularly delicious because you could REALLY taste the sweet, earthy goodness of the squash, because it was not masked over by heaps of butter or cream. This class was also the first time I had used an immersion blender (industrial stength, of course!). This mechanical wonder pureed our gigantic pot of soup into pure, velvety smoothness in minutes. At home, I will probably use my plain ol' blender, and work in batches. Since I did get this recipe from the chefs at the Culinary School, please note the "precise"ness of the directions regarding the size of the dice etc. I am sure at home, we are all not that precise, but for one day, it was fun to cook with the pros!
Provided by Kozmic Blues
Categories Vegetable
Time 1h35m
Yield 20 serving(s)
Number Of Ingredients 13
Steps:
- Cute butternut squash in half lenghtwise and remove seeds.
- Place squash cutside down on a parchment lined sheet pan and roast in a 350 degree oven for 30-40 minutes or until squash is soft to the touch, and the skin begins to pull away from the flesh.
- Remove from oven and let cool.
- Spoon roasted squash out of the skin and pass it through a ricer or food mill to remove any of the stringy fibers.
- Heat olive oil in a large stockpot and sute/swet the carrots, celery and onions, until the onions and carrots just start to caramelize.
- Deglaze the pot with sherry.
- Add the vegetable stock, salt, pepper, nutmeg and bay leaf and bring to a boil.
- Add the squash, reduce to a simmer and cook for 45 minutes.
- Remove the by leaf, and puree the soup in the pot with an immersion blender until it reaches a smooth creamy consistency.
- Taste, and add salt and pepper if needed.
- Garnish with chopped parsley and paprika and serve.
Nutrition Facts : Calories 68.3, Fat 1.5, SaturatedFat 0.2, Sodium 253.8, Carbohydrate 13.1, Fiber 2.5, Sugar 3.2, Protein 1.2
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